Vegan Spanish Tortilla Chickpea (Print)
Spanish tortilla reimagined with potatoes, onions, and chickpea flour for an egg-free, gluten-free comfort dish.
# Ingredients:
→ Dry Ingredients
01 -
180 grams chickpea flour (gram flour)
02 -
3 tablespoons nutritional yeast
03 -
2 tablespoons cornstarch
04 -
0.5 teaspoon black salt (kala namak)
05 -
0.25 teaspoon turmeric
06 -
1 teaspoon baking powder
07 -
1 teaspoon salt
08 -
0.25 teaspoon black pepper
→ Wet Ingredients
09 -
360 millilitres cold water
10 -
1 tablespoon apple cider vinegar
→ Fresh Ingredients
11 -
680 grams Yukon Gold potatoes, peeled and thinly sliced
12 -
1 large yellow onion, thinly sliced
13 -
80 millilitres olive oil, plus more as needed
14 -
2 tablespoons reserved olive oil from pan
15 -
2 tablespoons chopped parsley, optional, for garnish
# Steps:
01 -
Peel the Yukon Gold potatoes and slice them thinly using a sharp knife or mandoline. Thinly slice the yellow onion.
02 -
Heat 80 millilitres olive oil in a 26-centimetre non-stick or cast-iron skillet over medium heat. Add the sliced potatoes and onions, cooking gently for 12 to 15 minutes, stirring occasionally, until the vegetables are tender but not browned. Drain and reserve the cooking oil.
03 -
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, black salt, turmeric, baking powder, salt, and black pepper. Gradually whisk in the cold water and apple cider vinegar until a smooth, homogenous batter forms. Allow the batter to rest for 10 minutes.
04 -
Gently fold the cooked potatoes and onions into the rested chickpea batter, ensuring the pieces are evenly coated.
05 -
Wipe the skillet clean if needed. Add 2 tablespoons of reserved olive oil to the pan, heating over medium-low. Pour the potato batter mixture into the skillet and spread it evenly. Cook for 8 to 10 minutes, or until the bottom is golden and set. To flip, place a large plate or flat lid over the skillet, invert the tortilla onto it, and slide it back into the pan. Cook the second side for a further 7 to 8 minutes until golden and cooked through.
06 -
Transfer the finished tortilla to a plate. Allow it to rest for 5 to 10 minutes before slicing. Garnish with chopped parsley if desired and serve warm or at room temperature.
# Additional Notes:
01 -
Resting the batter improves texture and helps the chickpea flour hydrate fully.
02 -
Flipping the tortilla can be made easier by using a large flat plate or lid. Confidence and quick movement help prevent breakage.