Vegan Spanish Potato Tortilla
Elevate your plant-based meals with this indulgent Vegan Spanish Potato Tortilla, a savory twist on the traditional Spanish dish. Crafted with tender russet potatoes, caramelized onions, and a chickpea flour batter enhanced by black salt (Kala Namak) for an egg-like flavor, this recipe is a true vegan delight. Golden turmeric adds a warm hue, while a touch of baking powder ensures the tortilla's airy, yet hearty texture. Perfectly cooked in a skillet to achieve a crispy exterior and soft, creamy interior, this dish is a show-stopping centerpiece that’s suitable for brunch, lunch, or dinner. Serve warm or at room temperature, sliced into wedges, and pair with a fresh green salad for a complete Mediterranean-inspired meal. Ready in under an hour, this easy vegan recipe is destined to become a go-to favorite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large yellow onion
- 1 cup chickpea flour
- 1 cup water
- 6 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground turmeric
- 0.25 teaspoon black pepper
- 0.5 teaspoon baking powder
Instructions
Peel the potatoes and slice them thinly into rounds, about 1/8-inch thick. Use a mandoline slicer for uniformity if available.
Peel and finely slice the onion into thin strips.
Heat 4 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 15 minutes. Add a pinch of salt during cooking.
Meanwhile, prepare the chickpea batter. In a mixing bowl, combine chickpea flour, water, black salt, ground turmeric, black pepper, regular salt, and baking powder. Whisk thoroughly until smooth and lump-free. Set aside.
Once the potato and onion mixture is cooked, remove it from the heat and allow it to cool slightly for about 5 minutes.
Combine the potato and onion mixture with the chickpea batter. Gently fold the mixture together to coat the vegetables evenly without breaking the potatoes.
Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium heat. Pour the potato-batter mixture into the skillet and spread it out evenly.
Reduce the heat to low and cover the skillet with a lid. Cook for about 15 minutes, or until the tortilla is set on the bottom and the edges start to pull away from the skillet.
To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet, transferring the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.
Cover and cook for an additional 10 minutes on low heat until the tortilla is fully cooked and golden on both sides.
Remove the tortilla from the skillet and let it rest for at least 5 minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1230 mg | 26% | |
*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.
