VEGAN SPANISH TORTILLA

Simple ingredients, 30 minutes and a big appetite. That's all you'll need to make this vegan spanish tortilla at home. It's 100% plant-based and delicious!

Jump to Recipe Ler em Português

Vegan Spanish tortilla on a white plate, garnished with parsley, with three slices cut.

Simple ingredients, 30 minutes and a big appetite. That's all you'll need to make this vegan spanish tortilla at home. It's 100% plant-based and delicious!

Hi guys! This is André. Since we shared our last recipe, the Anti-Inflammatory Ginger & Turmeric Syrup, we've wrapped up a couple of big projects, spent a few days exploring Rome and got back home in full strength and ready work some more. We're finally finding the time to focus on the one thing we intend to work the most on: our blog and our original content. We started by dusting off our long list of recipe ideas and I specifically insisted that we shared this one first.

Spanish tortillas are typically made with eggs, but are easily "veganizable", if you swap the eggs for chickpea "eggs". This vegan substitute is made by mixing equal parts water and chickpea flour, which we've used before in our recipe for Portuguese Veggie Hash. Chickpea flour is not like most flours and it behaves perfectly in all recipes that call for eggs: frittatas, scrambles, omelettes, quiches, hash and... spanish tortillas! As far as we know, no other flour will work the same way. Chickpea flour is very inexpensive, can be easily found in many supermarkets and stores and can also be made at home, from scratch – just blend dried chickpeas in a high speed blender or food processor until you get a very fine meal.

What you see here is a very typical tortilla made with potatoes, onions and bell peppers, but you can add or substitute for any ingredient you'd like, just steer away from excessively watery foods (like tomatoes). We've used this recipe as a base for many different tortillas and frittatas using mushrooms, broccoli, leeks, olives... or whatever rocks our socks at any given moment. Just give it a go.

Fresh onions sliced thinly on a dark background, ready for cooking.

Thinly sliced potatoes arranged in neat rows on a dark surface.

A black skillet with sliced onions, yellow bell peppers, and a bay leaf sautéing.

A bowl of chickpea flour with turmeric, salt, pepper and dried herbs on top, ready to mix.

A black skillet with sautéed golden potato slices, cooked and softened.

Cooked vegan Spanish tortilla cooking in a black skillet.

Cooked vegan tortilla in a black skillet, golden on top and ready to slice.

A hand using a knife to slice into the tortilla on a white plate.

A whole tortilla on a white plate with bowls of parsley and chili sea salt on the side.

Triangular slices of vegan Spanish tortilla on a white plate, sprinkled with parsley.

A slice of tortilla on a plate showing its layered potato and onion filling.

Vegan tortilla served whole with one slice removed, on a white plate with parsley garnish.

Two slices of vegan Spanish tortilla arranged on a white plate, topped with parsley.

Vegan Spanish Tortilla

CHICKPEA "EGG"

120 g chickpea flour
1 tsp turmeric powder
1 tsp kala namak* (replace with ½ tsp sea salt)
½ tsp sea salt
½ tsp freshly cracked black pepper
1 tbsp dried oregano
250 ml filtered water

TORTILLA

3 tbsp extra virgin olive oil
2 medium onions
3 medium red skinned potatoes (aprox. 400 g)
3 garlic cloves, center germ removed
½ yellow bell pepper
1 bay leaf
1 tsp paprika
½ tsp ground cumin

*NOTE: kala namak, or black salt, is a mineral salt from South Asia. It's found mostly in the Himalayas and it's a very pungent smelling condiment. It resembles eggs thanks to it's high-content of sulfur. If you can't find it near you, substitute for regular sea salt.

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

CHICKPEA "EGG"

Combine the chickpea flour, turmeric, kala namak, sea salt, black pepper and oregano in a large mixing bowl.
Mix the flour and spices with a fork and add the water, little by little, mixing well to ensure there are no lumps.
Mix well after adding all the water and set aside.

TORTILLA

Wash and peel the potatoes. Cut them in half lengthwise and cut each half into thin slices.
Peel the onions and cut them in half lengthwise. Cut the halves into thin slices lengthwise (see photo above).
Cut the bell pepper into thin strips.
Add the olive oil, onion, bell pepper and bay leaf to a non-stick frying pan (we used one with 24 cm in diameter) over medium-high heat.
Cook the onion and bell pepper until translucent and tender, for about 5 minutes.
Add the potatoes, paprika, cumin and crush the garlic cloves into the pan.
Cook the potatoes in medium-high heat, stirring every so often, during 15 minutes or until the potatoes are almost completely cooked and lightly browned (check photos above for reference).
Pick out the bay leaf and discard it. Transfer the cooked vegetables into the bowl with the chickpea "egg" and fold to combine.
Transfer the mix back to the non-stick frying back and spread it evenly with a spatula or wooden spoon.
Place the pan over medium-low heat, cover the the pan and allow to cook for 5 minutes. After the 5 minutes, uncover and cook for a further 2-3 minutes.
Carefully slide the tortilla onto a large plate or cutting board, uncooked side up.
Cover the tortilla with the frying pan (use over mitts to avoid burning your hands) and carefully flip the tortilla.
Place over medium heat and cook for a further 5 minutes.
Once cooked, slide the tortilla onto a large serving plate and enjoy.

Add Comment

2 Comments

Susansays:

December 13th, 2020

Half a teaspoon of tumeric will be plenty. Tumeric has very strong favour and colour, and even in Indian and Persian dishes where tumeric is always used, we never use more than half a teaspoon.

bgillcasays:

April 13th, 2018

This looks lovely and I look forward to making it today. However, I don't see onions listed in the ingredients list, although from the instructions and pictures, perhaps it might be two medium ones?

Rita Parentereplied:

April 13th, 2018

OMG thank you so much for the heads up!!! I'm surprised we didn't notice this before. Yes, it's two medium onions. The ingredients list is updated now! Thank you. :) xo