Vegan Tortilla de Patata
Experience the classic Spanish Tortilla de Patata reinvented with a plant-based twist in this delicious Vegan Tortilla de Patata recipe! Featuring tender slices of golden potatoes and sweet onions enveloped in a savory chickpea flour batter, this dish is infused with earthy turmeric for a hint of color and a touch of black salt (kala namak) for an egg-like flavor. This vegan-friendly frittata alternative is cooked to golden perfection in olive oil, creating a rich, satisfying texture that’s perfect for brunch, lunch, or dinner. Ready in just 40 minutes, this one-pan wonder is as easy to make as it is impressive to serve, whether as a hearty main course or paired with a crisp side salad. Perfect for anyone looking for a gluten-free, protein-packed dish that doesn't skimp on flavor!
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Ingredients
- 500 g Potatoes (preferably yellow or waxy)
- 1 large Sweet onions
- 120 g Chickpea flour (also known as gram flour or besan)
- 250 ml Water
- 5 tbsp Olive oil
- 1 tsp Baking powder
- 0.25 tsp Turmeric powder (optional, for color)
- 1 tsp Salt
- 0.5 tsp Black salt (kala namak, for egg-like flavor)
- 0.25 tsp Black pepper
Directions
Step 1
Wash, peel, and thinly slice the potatoes into rounds about 2-3mm thick. Slice the onion thinly as well.
Step 2
Heat 3 tbsp of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions along with a pinch of salt. Sauté gently, stirring occasionally, until the potatoes are tender but not browned (10-12 minutes). Remove from heat and set aside.
Step 3
In a mixing bowl, combine the chickpea flour, baking powder, turmeric (if using), salt, black salt, and black pepper. Slowly whisk in the water until you have a smooth batter with no lumps.
Step 4
Add the cooked potatoes and onions to the batter, gently mixing to ensure everything is evenly coated.
Step 5
Wipe the skillet clean and add the remaining 2 tbsp of olive oil. Heat over medium heat. Pour the potato-batter mixture into the skillet, spreading it out evenly.
Step 6
Cook on medium-low heat for about 10 minutes, or until the edges start to set and the bottom is golden brown. Shake the pan occasionally to prevent sticking.
Step 7
Place a large plate upside down over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet, uncooked side down. Cook for an additional 5 minutes.
Step 8
Once fully cooked, slide the tortilla onto a plate and let it cool for a few minutes before serving. Cut into wedges and enjoy as is or with a side salad.
Nutrition Facts
| Serving size | (1157.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1567.5 |
| Total Fat 78.8g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3883.3mg | 0% |
| Total Carbohydrate 180.1g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 27.1g | |
| Protein 39.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 169.0mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 3445.4mg | 0% |
Source of Calories