Ajo mulero recipe: the forgotten vegan tortilla from La Mancha that they wanted to invent in Malasaña

It’s like a potato omelet, but a garlic mulero. A more modest version but where no one is fighting to put onions or not. This is typical of parts of La Mancha. recipe vegan It uses saffron from La Mancha as a key ingredient that provides flavor, aroma and color. In addition, candeal type bread is used to enrich boiled potatoes. Beyond being satisfying with few ingredients, Directo is prepared with the help of palatal experts as follows.

The first thing to do is to wash and peel the potatoes or potatoes and cut them into slices. as if we were going to make thin slices of potato omelette. Then chop the peeled garlic; Wash and peel the tomatoes. Chop, if we want, we throw the seeds. Cut the bread into small pieces and separate everything separately.

Heat a good splash of oil in a medium skillet over medium-low heat (about 18-20 cm in diameter) Cover with non-stick coating and fry the potatoes with a pinch of salt, start to brown, but do not fry. Then add the garlic and cook for a few minutes before adding the tomato.

We lift well and let the tomato start to break. We crush the saffron in a mortar and grind it into powder and then add it together with the chili peppers. We finished by giving the mix a few rounds. Finally, add half the water and gently cook everything until the potatoes are tender.

Then add the bread, mix well and add water as needed. The bread will absorb the liquid in a short time and should be integrated into the whole.. We will continue to cook by compressing the mixture as if we are going to make an omelet on low heat.

After losing its liquid thoroughly and seeing that the gold is “curled” and golden yellow, turn it upside down with a plate, add a little more oil to the pan and fry the other side, if any, we squeeze the mixture again. destroyed by his return. And now we just need to cook until you leave the desired point.

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