Vegan Tortilla de Patatas (Spanish Potato Omelette)
Experience the rich, savory taste of Spain with this Vegan Tortilla de Patatas, a delightful twist on the classic Spanish potato omelette. This plant-based version swaps eggs for protein-rich chickpea flour, creating a golden, fluffy dish that’s just as satisfying as the original. Made with tender Russet or Yukon Gold potatoes, caramelized yellow onions, and a touch of turmeric for vibrant color, this recipe comes together in under an hour and uses simple pantry ingredients like olive oil and vegan butter for unbeatable flavor. Perfect as a main dish, appetizer, or side, this vegan Spanish omelette is versatile and crowd-pleasing, whether served warm or at room temperature. Impress your family or guests with this hearty, egg-free masterpiece that celebrates traditional Spanish cuisine in a cruelty-free way!
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Recipe Information
Ingredients
- 4 medium Russet or Yukon Gold potatoes
- 1 large Yellow onion
- 1 cup Chickpea flour (gram flour)
- 0.75 cup Water
- 0.33 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Turmeric powder (optional, for color)
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Vegan butter or additional olive oil
Instructions
Peel the potatoes and slice them into thin, uniform rounds (approximately 1/8 inch thick). Peel and thinly slice the onion as well.
In a large non-stick or cast-iron skillet, heat the olive oil over medium heat. Add the potato slices and onions, and cook gently for 10-12 minutes, stirring occasionally, until the potatoes are tender and the onions are soft. Avoid browning the potatoes. Add a pinch of salt and pepper midway through cooking.
While the potatoes and onions cook, prepare the chickpea flour mixture. In a large mixing bowl, whisk together the chickpea flour, water, turmeric (if using), 1 teaspoon of salt, and a pinch of black pepper. The mixture should be smooth and have a consistency similar to pancake batter.
Once the potatoes and onions are cooked, remove them from the skillet with a slotted spoon to drain excess oil, and transfer them directly into the chickpea flour mixture. Stir gently to coat the potatoes and onions evenly.
Wipe out the skillet and add the vegan butter or 1 tablespoon of olive oil. Heat over medium heat. Pour the potato-onion mixture into the skillet, spreading it evenly with a spatula.
Cook the tortilla over medium heat for 8-10 minutes, shaking the pan occasionally to ensure it doesn't stick. When the edges appear set and cooked, carefully slide the tortilla onto a large plate.
Place the skillet upside down over the plate, then quickly flip the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, until the tortilla is golden and cooked through.
Slide the tortilla onto a serving plate and allow it to cool slightly before slicing into wedges. Serve warm or at room temperature as a main dish, side, or appetizer.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1088 mg | 23% | |
*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.
