Vegan Tortilla de Patatas (Spanish Potato Omelette)
Discover the magic of Spanish cuisine with this Vegan Tortilla de Patatas, a plant-based twist on the classic Spanish potato omelette. This recipe transforms humble ingredients like tender russet or Yukon Gold potatoes, sweet caramelized onions, and protein-rich chickpea flour into a golden, savory masterpiece. Bursting with flavor and naturally gluten-free, this dish uses turmeric for a vibrant hue and olive oil for an authentic Mediterranean touch. Perfectly crisp on the outside and soft within, this vegan tortilla is ideal as a main course, side dish, or crowd-pleasing appetizer. Whether enjoyed warm or at room temperature, this traditional comfort food is both satisfying and easy to make, offering a taste of Spain that’s entirely egg-free.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 4 medium Russet or Yukon Gold potatoes
- 1 large Yellow onion
- 1 cup Chickpea flour (gram flour)
- 0.75 cup Water
- 0.33 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Turmeric powder (optional, for color)
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Vegan butter or additional olive oil
Directions
Step 1
Peel the potatoes and slice them into thin, uniform rounds (approximately 1/8 inch thick). Peel and thinly slice the onion as well.
Step 2
In a large non-stick or cast-iron skillet, heat the olive oil over medium heat. Add the potato slices and onions, and cook gently for 10-12 minutes, stirring occasionally, until the potatoes are tender and the onions are soft. Avoid browning the potatoes. Add a pinch of salt and pepper midway through cooking.
Step 3
While the potatoes and onions cook, prepare the chickpea flour mixture. In a large mixing bowl, whisk together the chickpea flour, water, turmeric (if using), 1 teaspoon of salt, and a pinch of black pepper. The mixture should be smooth and have a consistency similar to pancake batter.
Step 4
Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon to drain excess oil, and transfer them directly into the chickpea flour mixture. Stir gently to coat the potatoes and onions evenly.
Step 5
Wipe out the skillet and add the vegan butter or 1 tablespoon of olive oil. Heat over medium heat. Pour the potato-onion mixture into the skillet, spreading it evenly with a spatula.
Step 6
Cook the tortilla over medium heat for 8-10 minutes, shaking the pan occasionally to ensure it doesn't stick. When the edges appear set and cooked, carefully slide the tortilla onto a large plate.
Step 7
Place the skillet upside down over the plate, then quickly flip the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, until the tortilla is golden and cooked through.
Step 8
Slide the tortilla onto a serving plate and allow it to cool slightly before slicing into wedges. Serve warm or at room temperature as a main dish, side, or appetizer.
Nutrition Facts
| Serving size | (1242.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1834.0 |
| Total Fat 94.5g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2584.1mg | 0% |
| Total Carbohydrate 208.5g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 24.7g | |
| Protein 43.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 182.2mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 3770.3mg | 0% |
Source of Calories