vegan Spanish Tortilla Recipe

Sliced vegan Spanish tortilla resting before serving.

vegan Spanish Tortilla Recipe

A comforting and authentic vegan Spanish tortilla made with potatoes, onions, and a chickpea-based egg mixture. Egg-free, gluten-free, and full of flavor—perfect for brunch, tapas, or a light dinner.

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Course: Breakfast, Brunch, Main Course, Tapas

Cuisine: Spanish, Mediterranean, Vegan

Keyword: Spanish tortilla recipe, Vegan Spanish tortilla chickpea flour, Vegan spanish tortilla recipe, Vegan spanish tortilla vegetarian, Vegan tortilla recipe

Prep Time: 15

Cook Time: 25

Resting Time: 10

Total Time: 50

Servings:

Calories: 250kcal

Cost: $6

Equipment

1 10-inch non-stick or cast-iron skillet
1 Large mixing bowl
1 Whisk
1 Spatula
1 Large plate or flat lid
1 Mandoline slicer (optional)

Ingredients

Dry

1½ cups chickpea flour gram flour
3 tablespoons nutritional yeast
2 tablespoons cornstarch
½ teaspoon black salt kala namak, for eggy flavor
¼ teaspoon turmeric
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper

Wet

1½ cups cold water
1 tablespoon apple cider vinegar

Fresh

1½ pounds Yukon Gold potatoes peeled, thinly sliced
1 large yellow onion thinly sliced
⅓ cup olive oil | plus more as needed
2 tablespoons olive oil reserved from cooking
2 tablespoons parsley optional, for garnish

Instructions

Peel and slice potatoes and onions. Cook in olive oil until soft but not browned. Drain and reserve oil.
Whisk chickpea flour, water, and dry seasonings until smooth. Rest 10 minutes.
Combine cooked potatoes and onions with batter. Cook mixture in skillet until golden, flip, and cook other side.
Let the tortilla rest before slicing. Serve warm or at room temp.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition