Vegan Chickpea Spanish Tortilla Recipe

Name: Vegan Chickpea Spanish Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spanish Tortilla; 500 grams potatoes; 1 medium sized onion; 2 cups soy milk (unsweetened); 2 tablespoons finely chopped spring onions; 1 pinch pepper; 1/2 teaspoon sea salt; 2 cups chickpea flour; 1 tablespoon finely chopped parsley; 1 pinch curcuma; 2 tablespoons olive oil; Vegan Mayonnaise; 200 milliliters soy cream; 2 teaspoons mustard; 2 garlic cloves; pepper; sea salt; 1 tablespoon lemon juice; 1 pinch curcuma; 80 milliliters virgin olive oil

Servings: persons

Spanish Tortilla
500 grams potatoes
1 medium sized onion
2 cups soy milk (unsweetened)
2 tablespoons finely chopped spring onions
1 pinch pepper
1/2 teaspoon sea salt
2 cups chickpea flour
1 tablespoon finely chopped parsley
1 pinch curcuma
2 tablespoons olive oil
Vegan Mayonnaise
200 milliliters soy cream
2 teaspoons mustard
2 garlic cloves
pepper
sea salt
1 tablespoon lemon juice
1 pinch curcuma
80 milliliters virgin olive oil

1
["Peel potatoes and onions and chop into small cubes.
2
Heat 1 tablespoon of olive oil in a pan and roast onions and potatoes gently for 5 minutes. Sprinkle with pepper and salt. Reduce the heat and place a lid on the pan. Steam for 12-15 minutes or until the potatoes are soft (stir occasionally to avoid sticking in the pan).", "In the meantime mix chickpea flour, chopped parsley and curcuma powder in a large bowl. Add the soy milk and blend to obtain a sticky paste. Add chopped spring onions and season with pepper and sea salt.", "Mix cooked potatoes and onions with the chickpea paste until well combined.
3
Heat another tablespoon auf olive oil in the pan, add the potato-chickpea mixture and leave to set at medium heat. Keep jiggling the pan to prevent Tortilla from sticking.
4
After 8-10 minutes, transfer Tortilla to a plate and return upside down to the pan (you might want to add a bit more oil to the pan before doing that...).
5
Fry for another 5 minutes, than transfer to a big plate and serve hot or cold with vegan mayonnaise and/or fresh bread.", "Peel and chop garlic and combine together with soy cream, mustard, lemon juice, vinegar and curcuma in a mixing bowl. Mix with a stick blender until well combined, then add the olive oil little by little (keep mixing all the time), until obtaining a creamy mayonnaise. Season to taste with pepper and salt."]

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Spanish Tortilla, 500 grams potatoes, 1 medium sized onion, 2 cups soy milk (unsweetened), and more.

Yes, Vegan Chickpea Spanish Tortilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Chickpea Spanish Tortilla

How did you like this recipe?

Frequently Asked Questions