Description
This Vegan Spanish Potato Tortilla mimics the classic Spanish omelet perfectly, offering a custardy interior and golden, seared exterior without using eggs. It's a hearty, plant-based staple that's high in protein and full of flavor.
Ingredients
Scale
3–4 medium Yukon Gold Potatoes
1 large Yellow Onio
1.5 cups Chickpea Flour (Besan)
1.5 cups Water or Vegetable Broth
4–5 tablespoons Extra Virgin Olive Oil
2 tablespoons Nutritional Yeast
1/4 teaspoon Turmeric Powder
Sea Salt & Black Pepper to taste
1/2 teaspoon Kala Namak (Black Salt) (optional)
Instructions
- Peel the potatoes and slice them into thin rounds or small cubes. Finely dice the yellow onio
- Heat 3 tablespoons of Olive Oil in a non-stick skillet over medium heat. Add the potatoes and onions, sauté for 15-20 minutes until tender and slightly golde
- In a large bowl, whisk the chickpea flour, water (or broth), nutritional yeast, turmeric, sea salt, and black salt until there are no lumps
- Fold the cooked potatoes and onions into the chickpea batter and let the mixture sit for 5 minutes
- Wipe out the skillet, add another tablespoon of Olive Oil, and pour the potato and batter mixture back into the pan. Smooth the top
- Cook on medium-low heat for about 8-10 minutes until the edges are firm
- Invert the tortilla onto a large flat plate and then slide it back into the skillet to cook the other side for another 5 minutes
- Let the tortilla rest for at least 10 minutes before slicing
Notes
Resting the tortilla is important for the texture.
Use a high-quality non-stick pan to prevent sticking.
Ensure potatoes are fully tender before adding to the batter.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg