This innovative take on the classic Spanish Tortilla de Patatas uses chickpea flour as a brilliant substitute for eggs, making it a savory and satisfying vegan delight. The recipe ingeniously mimics the traditional texture and flavor of the beloved dish while ensuring it’s accessible to those following a plant-based diet. Combining the creamy, rich essence of chickpea flour with the earthiness of potatoes and the subtle sharpness of onions, this dish transcends the ordinary. Perfect for any meal of the day, it introduces a touch of Spanish cuisine to your table with a modern twist. Whether you’re a long-time vegan or simply exploring egg-free alternatives, this Chickpea Flour Tortilla de Patatas promises to be a versatile and beloved addition to your culinary repertoire.
Vegan
Chickpea Flour Tortilla de Patatas
This innovative take on the classic Spanish Tortilla de Patatas uses chickpea flour as a brilliant substitute for eggs, making it a savory and satisfying vegan delight.
About this recipe
Method
15 min prep · 35 min cook
In a large bowl, whisk together chickpea flour and water until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Add onions and potatoes, cooking until they’re soft.
Season the mixture with salt and pepper, then add it to the chickpea batter, stirring to combine.
Pour the mixture back into the skillet, cooking over low heat. Use a spatula to shape the edges, cooking until the bottom is golden brown.
Carefully flip the tortilla and cook the other side until golden brown.
Courses: Dinner, Brunch, Lunch
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