• Spanish Potato Tortilla (Soy-free)

    Posted on April 15, 2011 by in Breakfast n Brunch, Legumes, Main Courses

    tortilla4

    Spanish Tortillas are nothing like the flour and corn tortillas that most of us are used to eating in the US, they are big savory omelettes typically made with potatoes and eggs. Luckily for us vegans, the eggs can be easily replaced with chickpea flour and a little starch!

    The chickpea flour gives this tortilla a good protein boost, so it’s quite filling on its own. Serve it with steamed veggies or a salad and you have a nice meal in about 30 minutes. If you have more time and you want to use fresh onions and garlic then go for it! You can also wing it and add chopped mushrooms, zucchini, bell peppers, or vegan cheese. If you can’t eat corn you can replace the cornmeal with potato starch, but if you leave out the starch entirely the tortilla won’t be as crispy. Enjoy!

    1 large yukon gold potato, about 12 ounces

    1/4 cup chickpea flour
    1 tbsp cornstarch
    1 tbsp nutritional yeast, optional
    1/4 tsp onion powder
    1/8 tsp garlic powder
    1/4 tsp freshly ground nutmeg
    1/4 tsp salt
    freshly ground black pepper
    1/2 cup water
    1 tbsp fresh lemon juice
    1 heaping tablespoon minced parsley

    1 tbsp olive oil for frying

    1. Wash the potato and prick a few times with the tines of a fork. Microwave on high for five or six minutes or until soft. Transfer the hot potato to a bowl filled with cold water so you won’t burn your hands peeling it.

    2. In a medium sized bowl whisk together the chickpea flour, cornstarch, nutritional yeast, onion powder, garlic powder, nutmeg, salt, and black pepper. Gradually add the water while whisking to avoid lumps. Stir in the lemon juice and the parsley.

    3. At this point your potato should be cool enough to handle. Peel it and slice it into 1/4 inch thick slices. The slices will break and crumble into pieces, that’s OK. Add the potato to the chickpea mixture and gently stir to coat all the pieces.

    4. Heat the oil in a 9 inch non-stick frying pan 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/potato mixture and cook over medium-low heat for 10 minutes.

    5. Here comes the fun part! Shake the frying pan to loosen the tortilla. If it’s stuck somewhere, use a spatula to gently lift the area of the tortilla that is not coming off. When the whole tortilla is sliding with ease, slide it onto a plate. Flip the tortilla onto the frying pan, raw side down. Cook for 5 more minutes and slide the tortilla back onto the plate. Serve hot!

    Notes:

    * Remember that if your tortilla breaks while you’re flipping it, you can always turn this into a tasty potato scramble!

    * I enjoy my tortilla with a dollop of vegan mayo, and sometimes I like it with a good sprinkling of lemon juice

    1 serving as a main dish, 2 servings as a side dish

    The time needed to cook this recipe is under 30 min

    tortilla5

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18 Responsesso far.

  1. This looks fabulous! I’ve never had a spanish tortilla before – I love that you veganized it!

  2. Thanks Lauren! I hope you love it too if you try it, it has now become my favorite lunch! :)

  3. Allison & James says:

    We made this for dinner tonight and it was fantastic! We served it with the green goddess recipe from Appetite for Reduction, substituting cilantro for the parsley. It is definitely going into our repertoire! Very easy to make as well.

  4. kate says:

    we fixed this for dinner tonight – awesome! the recipe reminded me of the basque chickpea flatbread socca, so we added a bit of cumin to the mix too. thanks for posting this!

  5. Yay! I’m so glad you guys enjoyed the tortilla! That gives me the warm and fuzzies! :)

  6. Kate Delgado says:

    Very, very good. I had mine with a mixed green salad, asparagus and avocado. Hit the spot for Saturday brunch! Will definitely repeat this dish, hopefully with friends and family next time so I don’t eat the whole thing.

  7. allison says:

    So easy to make, and soooo good! I made mine with sweet potato instead, and it brought a whole new flavor!

  8. Jay says:

    We had this last night with steamed vegies. Will definitely make again!

  9. Andrea says:

    This was so good I made it two days in a row! (Posted about it here http://bit.ly/jlPt0V)

  10. Mihl says:

    This is so good! I made it two times in a row.

  11. Mihl says:

    Ha, ha, I didn’t want to copy Andrea’s post. But I did like she did.

  12. [...] spanisches Kartoffelomelett kann man mit Kichererbsenmehl machen. Neulich habe ich dieses Rezept entdeckt und gleich drei Mal [...]

  13. [...] week a post by Andrea remembered me of River’s awesome Spanish tortilla recipe. Like many other recipes, I had seen the tortilla, bookmarked the link, and forgotten about it. [...]

  14. Laura says:

    Awesome, thanks for sharing! Made this spontaneously for dinner tonight and it was delicious!
    I only had a small potato left (and, forgetting that it would probably take shorter in the microwave, part of it was hard as a rock afterwards…), but instead I added about half of a small zucchini, which also tasted great. Oh, and as a person who loves thyme, I also added a little bit of that :D Nice and lite dinner, served with some tomatoes… :) Definitely gonna make that again!

  15. [...] Wednesday: Spanish Potato Tortilla [...]

  16. [...] with something I like to call Pico de Yummy. I’ll be posting the recipe later today. The Spanish Potato Tortilla was interesting, but probably not something I’d make [...]

  17. I missed a lot of comments! So glad that you guys enjoyed the tortilla! I’m going to need to try it with sweet potato too.

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