More than ten years ago, River at Wing it Vegan shared with us her vegan Spanish tortilla recipe. It was buried in our news section, so today we’re updating this fabulous dish and moving it to our recipe section. Spanish tortillas are a bit like potato-filled frittatas. They are usually made with eggs, and sometimes with dairy, but River offers its version without eggs or other major allergens.
This vegan Spanish tortilla is an easy dish to prepare
Spanish tortillas are served at any time of the day, for breakfast, brunch or dinner. It is also a popular tapa in Spanish restaurants. We love them as a naturally dairy-free meal alternative, and River uses wholesome ingredients to make the plant-based version just as hearty and nutritious.
The chickpea flour gives this tortilla a good protein boost, so it’s quite filling on its own. Serve it with steamed vegetables or a salad and you’ll have a great meal in about 30 minutes. If you have more time and want to use fresh onion and garlic, go for it! A tortilla is like a blank canvas, add your own goodies to customize it to your liking. Add vegan sausage crumbs for a change, or chopped mushrooms, zucchini or vegan cheese.
It is also a very hypoallergenic recipe as it is naturally soy and gluten free. If you can’t eat corn, you can substitute cornmeal for potato starch, but if you omit the starch altogether, the tortilla won’t be as crispy.
Special Diet Notes: Vegan Spanish Tortilla
By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan Spanish Tortilla
Type of recipe: Hall
- 1 large Yukon Gold potato, about 12 ounces
- ¼ cup chickpea flour
- 1 tablespoon cornstarch
- 1 tablespoon nutritional yeast (optional)
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground nutmeg
- ¼ tsp salt
- ⅛ teaspoon garlic powder
- Freshly ground black pepper
- ½ cup of water
- 1 tablespoon fresh lemon juice
- 1 heaping tablespoon chopped parsley
- 1 tablespoon olive oil
- Wash the potato and prick it several times with the tines of a fork. Microwave potato on high power 5-6 minutes or until tender. Transfer the hot potato to a bowl filled with cold water so you don’t burn your hands when peeling it.
- In a medium bowl, whisk together chickpea flour, cornstarch, nutritional yeast (if using), onion powder, nutmeg, salt, garlic powder, and black pepper . Add the water little by little, whisking to avoid lumps. Stir in lemon juice and parsley.
- At this point, your potato should be cool enough to handle. Peel it and cut it into ¼ inch thick slices. The slices will break and crumble into pieces, that’s OK. Add the potato to the chickpea mixture and toss gently to coat all the pieces.
- Heat the oil in a 9-inch nonstick skillet over medium heat. Test the oil temperature with a drop of the chickpea mixture, the oil will be hot and ready when the drop sizzles. Carefully pour in the chickpea and potato mixture and cook over medium-low heat for 10 minutes.
- Shake the pan to loosen the tortilla. If it’s stuck somewhere, use a spatula to gently lift the part of the tortilla that won’t come off. When the whole tortilla slides out easily, slide it onto a plate. Return the tortilla to the pan, raw side down. Bake for the tortilla for 5 more minutes.
- Return the cooked tortilla to your plate and serve hot!
Portion: ½ tortilla calories: 290 Big: 9g Saturated fat: 1.3g Carbohydrates: 45.9g Sugar: 5.1g Sodium: 303mg Fiber: 9.9g Protein: 9.4g
More Egg-Inspired Vegan Dishes
Classic savory Indian pancakes with chickpea flour
Vegan creme brulee
Vegan Tofu Frittata