Vegan Spanish Tortilla

Follow @kitchenonfire on Instagram and Facebook.
Share your cooking adventures with #committocooking

  • RECIPE SOURCE www.kitchenonfire.com
  • PREP TIME 1 hrs 10 min
  • COOKING TIME 20 min
  • TOTAL TIME 1 hrs 30 min


  • 2 tbsp olive oil
  • 1 large red onion, , diced 1/2 inch
  • 3/4 pounds yukon gold potatoes, , cubed 1/2 inch
  • 1 cup chickpea flour
  • 1 cup water
  • salt & pepper

Cooking Instructions

Heat 1 tbsp of the olive oil in a large pan and add the chopped onions and potatoes. Cook on a medium low heat for about 20 minutes until the potatoes are cooked through. Add a little of water or stock, if needed.

Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper. Add the spices if using.

Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.

Rinse the frying pan and heat with the remaining 1 tbsp olive oil.

Add the chickpea mixture and cook on a medium heat for 5-6 minutes until the bottom is browning.

Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan in a pre-heated oven a 375F to finish cooking. About 7-10 min.

When done, let it rest for 7-10min, cut into slices and serve hot or cold. You can garnish with pickled onions or other pickled vegetables