Vegan Spanish Tortilla

Name: Vegan Spanish Tortilla
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: Serves 4 (20 cm skillet)
Cuisine: European
Ingredients: 150 g chickpea flour; 350 ml plain water; 4 tablespoons extra virgin olive oil; Pinch of salt; 3 large potatoes; 1 tablespoon rosemary; 1 tablespoon nutritional yeast

Thick, golden chickpea flour tortilla with tender potato pieces for Vegan Spanish Tortilla

How do you make vegan Spanish tortilla with chickpea flour?

Mix chickpea flour with water and let rest. Cook diced potatoes with oil and rosemary until golden. Fold the potatoes into the flour mixture, add nutritional yeast, and pour into a hot skillet with oil. Cook covered over medium heat for 15-20 minutes, flip with the help of a plate, and brown the other side.

Times

Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Rest time: 10 min

Nutrition

Calories: 337 kcal
Protein: 7.9 g
Fat: 11.2 g
Carbohydrates: 47.2 g

Cuisine: European
Diet: Vegan

An exquisite vegan version of the famous Spanish tortilla, super light and ideal for a different dinner served with a little salad, or even for a picnic, because this recipe is wonderful hot or warm. I invite you to try it as soon as possible.

Servings: Serves 4 (20 cm skillet)

Ingredients

150 g chickpea flour
350 ml plain water
4 tablespoons extra virgin olive oil
Pinch of salt
3 large potatoes
1 tablespoon rosemary
1 tablespoon nutritional yeast

Instructions

Place the flour in a bowl and pour in the water.
Stir well and let rest while we prepare the potatoes.
Dice the potatoes, wash them, and dry them. Place them in a bowl, pour in two tablespoons of extra virgin olive oil, add the rosemary and a pinch of salt, and massage them.
Cook them in an air fryer preheated to 165°C for about 15 minutes, until golden. If you do not have an air fryer, you can cook them in a nonstick skillet.
Return to the bowl with the dissolved flour, stir, add 1 tablespoon of oil, a pinch of salt, the tablespoon of nutritional yeast, and the cooked potatoes. Mix until all the ingredients are well combined.
Place 1 tablespoon of extra virgin olive oil in a 20 cm skillet and pour in the mixture, spreading it evenly throughout the skillet.
Cover and cook over medium heat for 15-20 minutes.
Remove the lid and cook until you see the edges pulling away from the skillet.
Place a large plate over the skillet.
Quickly flip it and set the tortilla onto the plate.
Immediately afterward, place it back in the skillet and cook for another 10 minutes.
Serve hot or enjoy it warm as well; it is spectacular.

Enjoy your meal!

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