Vegan Tortilla de Patatas
Experience the classic Spanish Tortilla de Patatas reimagined with a plant-based twist in this irresistible Vegan Tortilla de Patatas recipe. Perfectly tender Yukon Gold potatoes and sweet yellow onions are gently sautéed in olive oil before being folded into a creamy chickpea flour batter infused with black salt, turmeric, and freshly ground black pepper for a subtle egg-like flavor and golden hue. Cooked to perfection in a skillet, this vegan masterpiece delivers a crispy exterior and a soft, savory interior that’s ideal for brunch, tapas, or a light lunch. Garnished with fresh parsley or chives, this dish is easy to prepare and equally delightful served warm or at room temperature, making it a versatile addition to your repertoire of vegan recipes.
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Recipe Information
Ingredients
- 600 grams Yukon Gold potatoes
- 1 large Yellow onion
- 1 cup Chickpea flour (besan)
- 1.25 cups Water
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black salt (kala namak)
- 0.25 teaspoons Ground turmeric
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Optional fresh parsley or chives (for garnish)
Instructions
Peel and thinly slice the potatoes into ⅛-inch thick rounds. Use a mandoline if available for uniform thickness.
Thinly slice the onion into half-moons and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced potatoes and onions.
Cook the potatoes and onions, stirring gently, for 15-20 minutes until tender but not browned. Lower the heat if necessary to prevent crisping.
While the potatoes and onions cook, prepare the chickpea batter. In a mixing bowl, whisk together the chickpea flour, water, black salt, regular salt, turmeric, and black pepper until smooth and free of lumps.
When the potatoes and onions are done, transfer them to a large plate lined with a paper towel to remove excess oil. Allow them to cool slightly.
Fold the cooked potatoes and onions into the chickpea batter, ensuring they are evenly coated.
Wipe down the skillet and add 1 tablespoon of olive oil. Heat over medium heat.
Pour the batter mixture into the skillet, spreading it out evenly with a spatula.
Cover the skillet with a lid and cook over medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.
Carefully slide the tortilla onto a large plate or cutting board. Place the skillet upside down over the plate and flip the tortilla back into the skillet to cook the other side.
Cook uncovered for another 5-7 minutes until the tortilla is fully cooked and golden on both sides.
Transfer the tortilla to a serving plate and allow it to cool slightly before slicing into wedges.
Garnish with fresh parsley or chives, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 24.0 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3825 mg | 81% | |
*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.
