Vegan Spanish Tortilla Recipe

I absolutely adore this recipe because it’s a delicious vegan twist on the classic tortilla, blending comforting carbs with a rich, savory flavor that feels indulgent yet wholesome. Plus, it’s super simple to whip together, and the magic of black salt gives it that irresistible eggy taste without the actual eggs—perfect for impressing friends or just treating myself!

My affection for crafting vegan takes on timeless recipes knows no bounds, and this Vegan Spanish Tortilla elicits nothing but love from me. Whipped up with nourishing constituents like russet potatoes, chickpea flour, and turmeric, this dish is not only remarkably reminiscent of the Spanish omelette it aims to replace but is also an utterly delightful, protein-rich version of that flavorful classic.

Vegan Spanish Tortilla Recipe Ingredients

• Russet Potatoes: High in carbohydrates and fiber, providing energy and satiety.
• Chickpea Flour: Rich in protein and fiber, contributes to a creamy texture.
• Nutritional Yeast: Adds a cheesy flavor and is rich in B vitamins.
• Turmeric Powder: Offers anti-inflammatory benefits and a warm color.
• Black Salt (Kala Namak): Imparts an egg-like flavor, high in sulfur compounds.
• Olive Oil: Healthy fats that enhance flavor and texture.

Vegan Spanish Tortilla Recipe Ingredient Quantities

• 1 pound (450g) russet potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup (60g) chickpea flour
• 1/2 cup (120ml) water
• 1 tablespoon nutritional yeast
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon ground black pepper
• 1/4 cup (60ml) olive oil, divided
• Fresh parsley for garnish (optional)

How to Make this Vegan Spanish Tortilla Recipe

1. Warm a non-stick frying pan over medium heat and pour in 2 tablespoons of olive oil.

2. Combine the sliced potatoes and onions in a skillet. Cook them gently, stirring them now and then, until the potatoes are tender and the onions translucent, about 15-20 minutes. Season with a pinch of salt and a few grindings of black pepper.

3. In a mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric powder, baking powder, salt, black salt, and black pepper. Whisk until smooth to form the batter.

4. When the onions and potatoes are cooked thoroughly, mix them into the batter. Use a gentle folding motion to ensure that every piece is evenly coated.

5. In the skillet over medium heat, heat the 2 tablespoons of remaining olive oil.

6. Spread the potato mixture evenly in an even layer in the skillet.

7. Prepare the dish for approximately 5-7 minutes, or until the outer parts of the tortilla appear to be firm and the underside has a golden-brown hue.

8. Put a large plate securely upside down over the skillet and turn the pan with the tortilla inside onto the plate.

9. Put the tortilla back in the skillet to cook the other side for an additional 5-7 minutes, or until golden brown and cooked through.

10. Allow the tortilla to cool a bit before cutting it. If you like, sprinkle some fresh parsley on top before you serve it. You can eat this either warm or at room temperature. Enjoy!

Vegan Spanish Tortilla Recipe Equipment Needed

1. Non-stick frying pan
2. Skillet
3. Mixing bowl
4. Whisk
5. Spatula
6. Large plate
7. Knife for slicing
8. Cutting board

FAQ

• What is the role of chickpea flour in this recipe?The binding agent that is giving the tortilla its structure and egg-like texture is chickpea flour, which made this vegan version possible.
• Why is black salt (kala namak) used?Due to its sulfur content, black salt gives an eggy flavor, making it taste more like a traditional tortilla.
• Can I use a different type of potato?While russet potatoes are the recommended type for their starchy texture, you may use other varieties, such as Yukon Gold. Just know that the texture may be slightly different.
  
• Is nutritional yeast necessary?Adding nutritional yeast contributes a savory and only slightly cheesy flavor that enhances the overall taste—but if you can’t find it, you can just leave it out.
• Can this dish be prepared ahead of time?The tortilla can indeed be prepared in advance, kept in the fridge, and reheated, which makes it a convenient dish for meal prep.
• What is the purpose of turmeric in the tortilla?The color of turmeric is what it is used for, giving the tortilla a traditional yellow tint reminiscent of egg-based dishes.
• Can I make this without oil?Although oil is helpful in frying and in developing a crispy texture, you could lessen the amount you use or use a non-stick pan and cooking spray to achieve a lower-fat version.

Vegan Spanish Tortilla Recipe Substitutions and Variations

To substitute russet potatoes, use red potatoes or Yukon gold potatoes.
Use all-purpose flour or gram flour instead of chickpea flour.
Nutritional yeast can be swapped with a tablespoon of miso paste for differing umami flavors. Omit the nutritional yeast.
For a unique taste and color, you can exchange turmeric powder for saffron.
If black salt is unavailable, use regular salt instead, though it will be less flavorful and egg-like.

Pro Tips

1. Soak the Potatoes: After slicing the potatoes, consider soaking them in cold water for about 10 minutes. This helps remove excess starch, which can result in a crispier texture when cooked. Make sure to dry them thoroughly with a kitchen towel before cooking.