Vegan Tortilla Francesa
Whip up a plant-based delight with this Vegan Tortilla Francesa, a Spanish-inspired omelette made entirely egg-free while capturing all the fluffy, savory goodness of the original. Powered by chickpea flour and Kala Namak for that signature eggy flavor, this recipe is enriched with nutritional yeast, turmeric for vibrant color, and savory sautéed onions and garlic. Quick and easy to prepare in just 20 minutes, the tortilla is perfectly golden and packed with fresh parsley and spices for a satisfying meal. Serve it warm or room temperature as a protein-rich breakfast, a light lunch, or a pair-worthy companion to a crisp salad or crusty bread. Perfect for vegans, vegetarians, or anyone seeking a healthier twist on a classic Spanish dish!
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Recipe Information
Ingredients
- 120 grams Chickpea flour (gram flour)
- 240 ml Water
- 2 tablespoons Nutritional yeast
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Kala namak (black salt)
- 0.5 teaspoons Baking powder
- 2 tablespoons Olive oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric powder, kala namak, baking powder, and a pinch of salt. Whisk until the batter is smooth and lump-free, then set aside to rest while preparing other ingredients.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat and stir the cooked onion and garlic into the batter.
Add the chopped parsley, ground black pepper, and adjust salt to taste in the batter. Mix well.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Pour the batter into the skillet, spreading it evenly to form an omelette shape.
Cook the tortilla for 4-5 minutes on one side until the edges start to set and the middle is mostly firm. Carefully flip the tortilla using a spatula or plate, then cook the other side for another 3-4 minutes.
Once golden and cooked through, remove the tortilla from the skillet and let it rest for a minute before slicing.
Serve warm or at room temperature, garnished with extra parsley if desired. Pair with a fresh salad or crusty bread.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 16.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1320 mg | 28% | |
*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.
