Easy Healthy Vegan Gluten-Free Spanish Tortilla
This recipe is easy to make, requires very few ingredients, and with a bit of love and a non-stick pan, you will get the tastiest vegan Spanish tortilla!
Ingredients
- The batter:
- 1 cup 120 grams chickpea flour(gram flour)
- 1 cup 240 ml water
- 1 teaspoon salt + 1 teaspoon of kala namak black salt
- 1 tablespoon of nutritional yeast
- A few grinds of pepper
- Filling:
- 1 onion diced
- 4 cloves of garlic thinly sliced/grated
- 3 medium potatoes about 450 grams / 16 oz, peeled and sliced
- 2 tablespoons of olive oil for cooking
- Optional add-ins:
- sliced pepper
- sliced zucchini
- chopped tomato
Instructions
- Combine the chickpea flour, water, salts, nutritional yeast, and pepper and stir well to remove the lumps. Heat a bit of oil over medium-high heat and sautee the onions, optional add-ins, and garlic till soft. Remove from the pan to a plate.
- Bring a saucepan with water to the boil. Add in your sliced potatoes and cook them for 5 minutes, then drain them. Add the onion, garlic, and optional veggies and potatoes to the chickpea flour batter and stir. Lightly oil a medium-sized pan(it’s super important that the pan is a none stick) over medium heat and pour in the batter.
- Cover and cook for 5 minutes until the bottom is browned. Preheat The oven to 375F/200c. Put the pan in the oven for 15 minutes. Chill in the pan for 10 minutes. Then flip onto a plate and serve.
Notes
Note: it can be easy to undercook since you can't see inside the omelet. If you cut into it and it's still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.
Store the cooled leftovers in the fridge for up to 3 days. Ideally, reheat in the oven.
Nutrition
Calories: 222kcal
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