Vegan Tortilla de Patatas

Discover the irresistible charm of Vegan Tortilla de Patatas, a plant-based twist on the beloved Spanish classic. This egg-free recipe swaps traditional ingredients for a delicious blend of tender Yukon Gold potatoes and caramelized onions, bound together by a silky chickpea flour batter infused with black salt for that signature eggy flavor. A touch of turmeric adds golden hues, while a dash of black pepper enhances its savory depth. Perfectly pan-fried to achieve a crispy exterior and soft, flavorful interior, this vegan tortilla is an impressive dish that’s simple to make yet elegant enough to elevate any meal. Serve it warm or at room temperature, garnished with fresh parsley or chives, for a satisfying appetizer, brunch centerpiece, or light dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 600 grams Yukon Gold potatoes
• 1 large Yellow onion
• 1 cup Chickpea flour (besan)
• 1.25 cups Water
• 4 tablespoons Olive oil
• 1.5 teaspoons Salt
• 0.5 teaspoons Black salt (kala namak)
• 0.25 teaspoons Ground turmeric
• 0.25 teaspoons Freshly ground black pepper
• 2 tablespoons Optional fresh parsley or chives (for garnish)

Directions

Step 1

Peel and thinly slice the potatoes into ⅛-inch thick rounds. Use a mandoline if available for uniform thickness.

Step 2

Thinly slice the onion into half-moons and set aside.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced potatoes and onions.

Step 4

Cook the potatoes and onions, stirring gently, for 15-20 minutes until tender but not browned. Lower the heat if necessary to prevent crisping.

Step 5

While the potatoes and onions cook, prepare the chickpea batter. In a mixing bowl, whisk together the chickpea flour, water, black salt, regular salt, turmeric, and black pepper until smooth and free of lumps.

Step 6

When the potatoes and onions are done, transfer them to a large plate lined with a paper towel to remove excess oil. Allow them to cool slightly.

Step 7

Fold the cooked potatoes and onions into the chickpea batter, ensuring they are evenly coated.

Step 8

Wipe down the skillet and add 1 tablespoon of olive oil. Heat over medium heat.

Step 9

Pour the batter mixture into the skillet, spreading it out evenly with a spatula.

Step 10

Cover the skillet with a lid and cook over medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.

Step 11

Carefully slide the tortilla onto a large plate or cutting board. Place the skillet upside down over the plate and flip the tortilla back into the skillet to cook the other side.

Step 12

Cook uncovered for another 5-7 minutes until the tortilla is fully cooked and golden on both sides.

Step 13

Transfer the tortilla to a serving plate and allow it to cool slightly before slicing into wedges.

Step 14

Garnish with fresh parsley or chives, if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	(1246.8g)

Amount per serving	% Daily Value*
Calories	1498.2

Total Fat 65.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 4646.9mg	0%
Total Carbohydrate 194.2g	0%
Dietary Fiber 24.6g	0%
Total Sugars 24.0g
Protein 42.0g	0%

Vitamin D 0IU	0%
Calcium 194.3mg	0%
Iron 11.7mg	0%
Potassium 3825.2mg	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: 38.2%

Protein: 11.0%

Carbs: 50.8%