Vegan Spanish Tortilla Chickpea

There is nothing like the classic Spanish tortilla— golden potatoes and velvety onions melded in a tender omelette. This vegan version skips the eggs but never the comfort. The chickpea flour base delivers that beloved custardy texture while kala namak infuses the dish with a true eggy note. It is a celebration of simple, nourishing flavors that fit brunch spreads or cozy weeknight dinners.

The first time I made this vegan tortilla I was surprised how much my Spanish friends loved it. Now I always bring it to family potlucks and it disappears fast.

Ingredients

• Chickpea flour: delivers structure and a slightly nutty flavor look for fresh flour without clumping or strong odors
• Nutritional yeast: deepens the savoriness try to choose a flake style for easy mixing
• Cornstarch: helps set the eggless mixture check for a fine smooth powder
• Kala namak: brings authentic egg flavor fresh kala namak has a slightly sulfurous aroma
• Turmeric: gives a warm color and subtle earthiness check for vibrancy in color for best quality
• Baking powder: ensures a tender light bite make sure yours is active and not expired
• Salt and black pepper: enhance overall seasoning use fine sea salt or kosher salt
• Cold water: makes the batter smooth and easy to pour filtered water is best
• Apple cider vinegar: lifts the chickpea base with a gentle tang use raw unfiltered if possible
• Yukon Gold potatoes: become creamy and tender when cooked choose firm potatoes without sprouting
• Yellow onion: adds sweetness as it caramelizes look for firm onions without green sprouts
• Olive oil: ensures richness and helps the tortilla crisp on the outside use extra virgin for the best flavor
• Parsley (optional): gives a bright finish fresh flat leaf is best

Step-by-Step Instructions

Prep the Vegetables:

Peel the potatoes and use a sharp knife or mandoline to slice them very thinly about one eighth inch thick. Thinly slice the onion. Even and thin slices ensure even cooking and the right tortilla texture.

Cook the Potatoes and Onions:

Heat olive oil in your skillet over medium heat. Add potatoes and onions. Stir gently to coat them well with oil. Cook uncovered for fifteen to twenty minutes stirring occasionally until the potatoes are just tender but not browned. Drain the potatoes and onions using a mesh strainer and reserve two tablespoons of the cooking oil.

Make the Chickpea Batter:

In a large mixing bowl combine chickpea flour nutritional yeast cornstarch kala namak turmeric baking powder salt and black pepper. Slowly whisk in the cold water and apple cider vinegar to create a smooth batter with no lumps. Let it rest for ten minutes so the flavors blend and the batter hydrates fully.

Combine and Assemble:

Add the warm drained potatoes and onions to the rested chickpea batter. Gently fold to coat the vegetables without breaking the slices. The mixture will be thick but pourable.

Cook the Tortilla:

Wipe your skillet and add a tablespoon of reserved olive oil. Set over medium low heat. Pour in the potato batter mixture and spread evenly. Cook for eight to ten minutes until the edges start to pull away from the pan and the bottom is golden. For the flip cover the skillet with a large plate or flat lid and quickly invert the tortilla. Slide it back in to cook the second side another five to eight minutes until set and golden.

Rest and Serve:

Let the tortilla rest for at least ten minutes before slicing. This allows it to finish setting and makes it easy to cut neat wedges. Serve warm or at room temperature.

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My favorite ingredient here is kala namak. Its unique hint of egg flavor takes the tortilla from tasty to truly authentic. I remember the first time my little one took a bite and asked if it had real egg. It was a proud plant based cooking moment.

Storage Tips

Leftover tortilla keeps well in an airtight container in the fridge for up to three days. Enjoy slices cold right from the fridge or gently reheat on the stovetop. For longer storage you can freeze wedges with parchment in between and thaw overnight.

Ingredient Substitutions

If you do not have Yukon Gold potatoes try red potatoes or even Russets but slice them just as thin. Red onion adds a touch of sweetness in place of yellow. In a pinch replace nutritional yeast with a little extra salt and a pinch of garlic powder for depth.

Serving Suggestions

Serve the tortilla with a simple tomato salad a few olives or sautéed greens. It makes a great filling for sandwiches too. Try topping with vegan aioli or hot sauce for a bold brunch.

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Cultural and Historical Context

The tortilla may be Spain’s most iconic comfort food and is found at every tapas bar. Traditionally eggs would bind the layers of potato and onion but this vegan spin honors both the flavors and spirit of the original. Sharing tortilla warm from the pan connects me to generations of family cooks.

Recipe FAQs

→ How is the egg texture achieved without eggs?

Chickpea flour, black salt, and water blend into a batter that sets up firm and tender when cooked—mimicking classic tortilla texture.

→ Can I use a different flour instead of chickpea flour?

Chickpea flour works best for structure and flavor, but some suggest besan or a mix of lentil and rice flours as alternatives.

→ Is there a good substitute for Yukon Gold potatoes?

Waxy potatoes like red potatoes can substitute, offering a creamy bite and holding their shape well while cooking.

→ Why add black salt (kala namak)?

Black salt gives the mixture a slightly sulfurous note, providing an authentic eggy aroma and taste without actual eggs.

→ Can I prepare it ahead of time?

Yes, the tortilla holds up well at room temperature and can be made a day ahead. Serve chilled or reheat gently for best flavor.