Vegan Spanish Tortilla

Not to confuse with the flour/flat bread type of tortilla! This Spanish staple is more similar to an omelette, and for this veganized version we’ll be replacing eggs with chickpea flour (Often found as gram flour).

Ingredients:

• Extra virgin olive oil
• 800g to 1kg potatoes (6-8 regular size potatoes depending on their size)
• 1 white onion
• 1 cup of chickpea flour
• 1 cup of plant-based milk (I generally use Oat milk)
• 1 pinch of black salt (for the eggy flavour) – If you don’t have black salt, you can use 1-2 pinches of regular salt.
• 1 tablespoon of black pepper
• 1 tablespoon of nutmeg
• 1 tablespoon of garlic powder
• 1/2 tablespoon of turmeric (mostly used for its yellow colour and not that much for its flavour)
• (Optional) 1 tablespoon of nutritional yeast/nooch

Instructions:

1. Peel and wash the potatoes and cut them in thin slices.
2. Cut the onion in small dices
3. In a big pan, add enough oil to fry the potato slices. Generally we’d want enough oil to cover all the potatoes as we’d like them to be cooked at medium temperature. We don’t want them super crispy, just cooked well enough – This generally can take around 20 mins for this amount of potatoes. You may want to stir the potatoes around a bit to ensure they do not stick to the pan.
4. When the potatoes are almost done, add the onions to the pan as well and let them cook with the potatoes.
5. Once the potatoes and onions are cooked, remove the excess oil and move them to a big bowl.
6. In a separate bowl, add the chickpea flour, salt, black pepper, nutmeg, garlic powder, turmeric and nutritional yeast/nooch, and mix all the dry ingredients.
7. Slowly add your plant-based milk to the dry ingredients while stirring them. You’ll want to add enough milk until the mix has an egg-like consistency (also similar to pancake batter).
8. Add this batter to the bowl with potatoes and onions and mix it all together. You’ll need to make sure all the ingredients are well mixed and covered in the batter.
9. In a non-stick pan, add a dash of oil and turn it to medium heat. Once it is hot, add the mix of batter, potatoes and onions and cover the pan with a lid if possible (this is to ensure the tortilla is cooked thoroughly on the inside). You’ll need to let it cook for around 6-8 minutes.
10. Once one side of the tortilla is cooked, it is time to flip it and cook the other side! As this tortilla is thicker than regular omelettes or pancakes, we won’t want to flip it in the air – I tried that and didn’t turn out great! We’ll want to use a plate to flip it around. We’ll need to move the pan away from the heat and with a plate wide enough, cover the top of the pan and turn it around.
11. Put the pan back in the stove at medium heat and slid the tortilla from the plate back onto the pan for another 5-6 minutes or until fully cooked – Since we’re replacing egg with chickpea flour, we’d want the inside to be fully cooked and not runny.

That’s all! You can use a plate again to flip the tortilla and it’ll be ready to serve.

Enjoy!