Vegan Spanish Tortilla Chickpea (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon salt
02 -
2 tablespoons cornstarch
03 -
3 tablespoons nutritional yeast
04 -
180 grams chickpea flour (also called gram flour)
05 -
1 teaspoon baking powder
06 -
0.25 teaspoon turmeric
07 -
0.25 teaspoon black pepper
08 -
0.5 teaspoon black salt (kala namak)
→ Wet Ingredients
09 -
1 tablespoon apple cider vinegar
10 -
360 millilitres cold water
→ Fresh Ingredients
11 -
1 large yellow onion, thinly sliced
12 -
2 tablespoons chopped parsley, optional for topping
13 -
80 millilitres olive oil, plus extra if needed
14 -
680 grams Yukon Gold potatoes, peeled and sliced thin
15 -
2 tablespoons reserved olive oil from pan
# Instructions:
01 -
Move your finished tortilla onto a plate and let it chill for 5 to 10 minutes. Want some green? Sprinkle over parsley if you like. Cut into pieces and enjoy while it’s warm or after cooling down.
02 -
If the skillet’s greasy, just give it a quick wipe. Slide 2 tablespoons of that saved olive oil into the pan, heat gently. Pour your potato mixture in and level it out. Let it sit over medium-low heat 8 to 10 minutes, so the base gets firm and golden. Now for the flip—pop a big plate or lid on top, invert fast, and slide it right back to cook the other side another 7 to 8 minutes till the whole thing’s set and golden.
03 -
Blend the cooked onions and potatoes straight into the bowl with your rested chickpea batter. Stir carefully so that every bit is covered nicely.
04 -
Grab a big bowl. Whisk chickpea flour, nutritional yeast, salt, cornstarch, black salt, baking powder, turmeric, and pepper. Bit by bit, add water and vinegar, whisking so there’s no lumps. Let this sit for about 10 minutes.
05 -
Warm up 80 millilitres of olive oil in a non-stick or cast-iron skillet (about 26 cm wide) on medium. Toss in your thin onions and potatoes. Stir every so often while they cook for 12–15 minutes—soft but not browned's the goal. Set veggies aside, saving the oil.
06 -
Slice yellow onion as thin as you can. Peel your Yukon Golds, then slice them up thin—use a sharp knife or a mandoline if you want it easy.
# Notes:
01 -
Letting the batter sit for a while softens the texture. The chickpea flour soaks up the liquid so everything comes together better.
02 -
Worried about flipping? Use a large flat plate or a lid to help you out. Just move quick and steady so it doesn’t fall apart.