Vegan Tortilla de Patata
Elevate your plant-based cooking with this Vegan Tortilla de Patata, a delicious twist on Spain's iconic potato omelette. This egg-free version uses chickpea flour and a touch of black salt to replicate the traditional flavor and texture, making it perfect for vegans and anyone seeking egg-free alternatives. Featuring tender potatoes, sweet onions, and aromatic spices like turmeric, this recipe is both hearty and nutritious. The tortilla is cooked to golden perfection in a skillet, creating a crispy exterior and a soft, flavorful interior. Ideal for breakfast, brunch, or as a satisfying appetizer, this dish pairs wonderfully with a simple side salad or crusty bread. Ready in under 40 minutes, this easy-to-follow recipe is a must-try for fans of vegan comfort food.
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Recipe Information
Ingredients
- 500 g Potatoes (preferably yellow or waxy)
- 1 large Sweet onions
- 120 g Chickpea flour (also known as gram flour or besan)
- 250 ml Water
- 5 tbsp Olive oil
- 1 tsp Baking powder
- 0.25 tsp Turmeric powder (optional, for color)
- 1 tsp Salt
- 0.5 tsp Black salt (kala namak, for egg-like flavor)
- 0.25 tsp Black pepper
Instructions
Wash, peel, and thinly slice the potatoes into rounds about 2-3mm thick. Slice the onion thinly as well.
Heat 3 tbsp of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions along with a pinch of salt. Sauté gently, stirring occasionally, until the potatoes are tender but not browned (10-12 minutes). Remove from heat and set aside.
In a mixing bowl, combine the chickpea flour, baking powder, turmeric (if using), salt, black salt, and black pepper. Slowly whisk in the water until you have a smooth batter with no lumps.
Add the cooked potatoes and onions to the batter, gently mixing to ensure everything is evenly coated.
Wipe the skillet clean and add the remaining 2 tbsp of olive oil. Heat over medium heat. Pour the potato-batter mixture into the skillet, spreading it out evenly.
Cook on medium-low heat for about 10 minutes, or until the edges start to set and the bottom is golden brown. Shake the pan occasionally to prevent sticking.
Place a large plate upside down over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet, uncooked side down. Cook for an additional 5 minutes.
Once fully cooked, slide the tortilla onto a plate and let it cool for a few minutes before serving. Cut into wedges and enjoy as is or with a side salad.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 27.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3445 mg | 73% | |
*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.
