Vegan Tortilla Chickpea (Print Version)
Old-school Spanish tortilla with a plant-based spin—potatoes, onions, and chickpea flour for a no-egg, gluten-safe comfort food fix.
# Ingredients:
→ Dry Ingredients
01 -
0.25 teaspoon black pepper
02 -
1 teaspoon salt
03 -
1 teaspoon baking powder
04 -
0.25 teaspoon turmeric
05 -
0.5 teaspoon black salt, also called kala namak
06 -
2 tablespoons cornstarch
07 -
3 tablespoons nutritional yeast
08 -
180 grams chickpea flour (also known as gram flour)
→ Wet Ingredients
09 -
1 tablespoon apple cider vinegar
10 -
360 millilitres cold water
→ Fresh Ingredients
11 -
2 tablespoons fresh parsley, chopped up for garnish if you want
12 -
2 tablespoons olive oil you saved from the pan
13 -
80 millilitres olive oil, plus more if you need it
14 -
1 large yellow onion, sliced really thin
15 -
680 grams Yukon Gold potatoes, peeled and cut into thin pieces
# Steps:
01 -
Move your tortilla to a plate and let it chill out for 5–10 minutes so it stays together. Slice it up, sprinkle with parsley if you like, and enjoy it warm or when it's cooled down.
02 -
Grab your skillet and wipe it out if you need to. Heat 2 tablespoons of that reserved oil on medium-low. Pour the potato-batter mix into the pan and try to make the layer even. Let it cook for 8–10 minutes, watching for a nice golden crust to form underneath. Now, put a big plate or lid over the pan, flip the tortilla onto it, then slide it right back into the pan (be bold, it works!). Cook the other side for about 7–8 more minutes, till it feels firm and looks golden all over.
03 -
Fold the onion and potatoes you cooked into the rested chickpea batter. Give it a good stir until every piece is covered well.
04 -
In a big mixing bowl, start with the chickpea flour, toss in the cornstarch, nutritional yeast, salt, baking powder, turmeric, kala namak, and black pepper. Start whisking in the cold water slowly with the vinegar. Whisk until you see a smooth, lump-free batter. Let it sit for 10 minutes—it'll get thicker and work better that way.
05 -
Pour 80 millilitres olive oil into your 26-centimetre non-stick or cast-iron skillet and warm it up on medium. Toss in the sliced onions and potatoes. Let these cook, gently stirring now and then, for about 12–15 minutes till they're soft (but don't let them get brown). Pour off and save the oil for later.
06 -
Grab your potatoes, peel them, and cut them into super thin slices—use a mandoline or knife, whatever you like. Do the same with the onion so it's sliced real thin.
# Notes:
01 -
Letting the batter sit for a bit helps the chickpea flour soak up the liquid, making things taste even better.
02 -
It’s much easier to flip the tortilla if you use a big flat plate or lid. Just go quickly and confidently and you won’t break it.