Vegan Spanish Potato Tortilla

Discover the comforting flavors of a classic Spanish dish with a plant-based twist in this Vegan Spanish Potato Tortilla. This egg-free rendition of the traditional tortilla española uses chickpea flour and a touch of black salt (Kala Namak) to replicate the signature eggy texture and flavor. Thinly sliced russet potatoes and caramelized onions are enveloped in a spiced chickpea batter, creating a savory, protein-packed dish that's golden on the outside and tender on the inside. Perfectly cooked in a skillet with just the right amount of olive oil, this vegan tortilla is an ideal option for brunch, tapas, or even a light dinner. Serve it warm or at room temperature for a wholesome, satisfying meal that’s gluten-free and packed with flavor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium russet potatoes
• 1 large yellow onion
• 1 cup chickpea flour
• 1 cup water
• 6 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black salt (Kala Namak)
• 0.25 teaspoon ground turmeric
• 0.25 teaspoon black pepper
• 0.5 teaspoon baking powder

Directions

Step 1

Peel the potatoes and slice them thinly into rounds, about 1/8-inch thick. Use a mandoline slicer for uniformity if available.

Step 2

Peel and finely slice the onion into thin strips.

Step 3

Heat 4 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 15 minutes. Add a pinch of salt during cooking.

Step 4

Meanwhile, prepare the chickpea batter. In a mixing bowl, combine chickpea flour, water, black salt, ground turmeric, black pepper, regular salt, and baking powder. Whisk thoroughly until smooth and lump-free. Set aside.

Step 5

Once the potato and onion mixture is cooked, remove it from the heat and allow it to cool slightly for about 5 minutes.

Step 6

Combine the potato and onion mixture with the chickpea batter. Gently fold the mixture together to coat the vegetables evenly without breaking the potatoes.

Step 7

Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium heat. Pour the potato-batter mixture into the skillet and spread it out evenly.

Step 8

Reduce the heat to low and cover the skillet with a lid. Cook for about 15 minutes, or until the tortilla is set on the bottom and the edges start to pull away from the skillet.

Step 9

To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet, transferring the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.

Step 10

Cover and cook for an additional 10 minutes on low heat until the tortilla is fully cooked and golden on both sides.

Step 11

Remove the tortilla from the skillet and let it rest for at least 5 minutes. Slice into wedges and serve warm or at room temperature.

Nutrition Facts

Serving size	(1303.1g)

Amount per serving	% Daily Value*
Calories	1977.7

Total Fat 92.6g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 3745.3mg	0%
Total Carbohydrate 241.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 27.9g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 210.5mg	0%
Iron 15.4mg	0%
Potassium 5175.7mg	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: 41.7%

Protein: 10.0%

Carbs: 48.4%