Vegan Almagro Tortilla

Experience the heartiness of traditional Spanish cuisine with a plant-based twist in this mouthwatering Vegan Almagro Tortilla. Crafted with chickpea flour for a rich and egg-free batter, this savory dish combines tender golden potatoes, caramelized onion, and sweet green bell pepper infused with smoky paprika and fresh parsley. Perfectly pan-fried to achieve a crisp exterior and soft, flavorful interior, this vegan tortilla is a protein-packed delight that’s ideal for breakfast, brunch, or a light dinner. Easy to prepare and naturally gluten-free, this recipe will quickly become a go-to favorite for plant-based eaters and tortilla-loving foodies alike. Serve warm or at room temperature for a satisfying slice of Mediterranean comfort!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Chickpea flour
• 400 milliliters Water
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 500 grams Small potatoes
• 1 medium Onion
• 1 medium Green bell pepper
• 2 cloves Garlic
• 2 tablespoons Fresh parsley
• 1 teaspoon Smoked paprika

Directions

Step 1

Begin by preparing the batter: in a large mixing bowl, whisk together the chickpea flour, water, salt, and black pepper until smooth and free of lumps. Set aside for the flavors to meld.

Step 2

Peel and thinly slice the potatoes, aiming for slices about 1/8 inch thick.

Step 3

Peel and thinly slice the onion. Deseed and dice the green bell pepper. Mince the garlic cloves.

Step 4

In a non-stick skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.

Step 5

Add the potato slices to the pan, stirring occasionally until they are tender and slightly golden but not crispy, about 10-12 minutes.

Step 6

Add the sliced onion, green bell pepper, and minced garlic to the potatoes in the skillet, continuing to cook for another 8-10 minutes until all vegetables are softened.

Step 7

Stir in the smoked paprika and chopped fresh parsley, mixing well to distribute evenly through the vegetables.

Step 8

Remove the skillet from heat and allow the vegetable mixture to cool slightly.

Step 9

Combine the cooled vegetable mixture with the chickpea flour batter, mixing well so the vegetables are fully coated.

Step 10

Reheat the skillet and add the remaining 2 tablespoons of olive oil. Pour the vegetable-batter mixture into the skillet, spreading it evenly.

Step 11

Cook on low to medium heat for about 10-15 minutes, ensuring the bottom is set and golden brown. Use a spatula to gently lift and check.

Step 12

To flip the tortilla, place a large plate over the skillet, carefully invert the skillet to transfer the tortilla onto the plate, then slide it back into the pan to cook the other side for another 10 minutes.

Step 13

Once both sides are cooked, transfer the tortilla to a serving plate and let it cool for a few minutes before slicing into wedges.

Step 14

Serve warm or at room temperature.

Nutrition Facts

Serving size	(1498.8g)

Amount per serving	% Daily Value*
Calories	1783.3

Total Fat 70.4g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2541.9mg	0%
Total Carbohydrate 233.6g	0%
Dietary Fiber 37.0g	0%
Total Sugars 39.2g
Protein 58.2g	0%

Vitamin D 0IU	0%
Calcium 256.5mg	0%
Iron 15.8mg	0%
Potassium 4609.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 12.9%

Carbs: 51.9%