Vegan Tortilla Espanola – Spanish Potato Omelette

This Vegan Tortilla Espanola (Spanish Potato Omelette) is perfect for tapas night or hot summer days (as it is typically served cold or at room temperature)! And it’s easy to make as well!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Mediterranean, Vegan

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 173kcal

Author Elephantastic Vegan

Equipment

Non-Stick Pan I've used a 7-inch/18cm pan.

Ingredients

3 medium-large potatoes (about 2 1/2 cups chopped potatoes)
1 teaspoon olive oil
1 yellow onion chopped
1 cup besan/chickpea/garbanzo flour sifted
1 cup water
1 teaspoon kala namak

US Customary - Metric

Instructions

Peel and cut the potatoes into small cubes. Boil the potatoes in water until medium-done, they don’t have to be super soft. This will take ± 10 minutes. Drain and set aside.
Cook the chopped onion with a bit of olive oil until translucent and soft. Add them to the potatoes.
Mix the chickpea flour with the kala namak and add the water. Whisk well until there are no lumps left and the mixture resembles the consistency of eggs.
Add the cooked potatoes and onions to the mixture. Give it a good mix.
Heat the olive oil in a non-stick pan* and pour in the chickpea flour-potato mixture. Flatten the mixture a bit. Let it cook on medium heat for about 5-8 minutes until it sets on the sides and you'll be able to flip it.
Flipping works best if you slide the omelette onto a plate with the not-cooked-side up. Then place the pan over the omelette and flip the plate, but be careful because the pan is hot.
Let it cook on the other side as well for about 5 minutes.
Then it's done! You can serve this dish warm or cold.

Notes

*The pan I've used was about 7 inches / 18 cm.

Nutrition