Spanish vegan tortilla

English recipe below

A vegan tortilla, yes no egg. Is that possible at all? Everyone I let taste this vegan tortilla is overwhelmed by the taste and they almost can’t believe I didn’t use egg for this.

Here in Barcelona , this dish is on almost all tapas menus and you can even buy a vegan tortilla at, for example, Lidl. Only, seeing all the ingredients in it, at some point I just wanted to make my own vegan tortilla. And it is SO easy. Really!

The only two “exotic” ingredients are chickpea flour and kala namak (black salt). Fortunately, you can buy that at almost all Ekoplaza’s, Grimsels and Marqt’s. Or if you don’t feel like it at all, just order online from an online store. Easy does it! Vegan tortillas are super delicious to serve during a Spanish evening with various tapas. Don’t feel like making several tapas? You can also pair the tortilla with a salad.

Spanish Vegan Tortilla

Cooking time 45 minutes
Number of persons 4 persons


  • 3 large potatoes (firm-boiling)
  • 1 onion 1 onion
  • 2 el olive oil
  • 2 garlic cloves
  • 16 el chickpea flour
  • 16 el water
  • 1 tsp turmeric
  • 2 tsp Kala Namak


  • Peel the potatoes and cut them into slices around 2 mm thick. Finely chop the onion and garlic.
  • Grab a skillet and fry the onion and garlic over medium-high heat for about 3 minutes. Add the sliced potatoes and pour in 200 ml of water. If there are too many potatoes, divide them between 2 pans (with 200 ml of water in each pan). Cook the onion, garlic and potato mixture for 15 to 20 minutes.
  • Check occasionally that the potatoes are not getting too soft; you want them to remain somewhat firm. If you want, you can put a lid on the pan to speed up the cooking process.
  • In the meantime, prepare the filling for the vegan tortillas. Grab a large bowl and add the chickpea flour, water, turmeric and kala nemak here. Then mix all the ingredients well with a whisk until a smooth substance forms.
  • When the potatoes are ready, remove them from the pan along with the onion and garlic and put them in the bowl with the filling. Mix the filling with the potatoes.
  • Clean the skillet(s) (or grab new ones if you have several). Heat little olive oil in the pan. Put the potatoes with stuffing in the frying pan and press slightly. Make sure the tortilla has a nice round shape.
  • Fry the tortilla for about 7 minutes over medium-high heat. Check after 7 minutes to see if it is already getting a little stiff. If not, cook for another 3 minutes. Next, flip the tortilla over.
  • For me, it works if I put a lid on the skillet, then flip the skillet over so the tortilla sits on the lid. Then slide the tortilla on the “unbaked” side back into the skillet.
  • Again, let the tortilla bake for up to 10 minutes on this side. Repeat these operations until the tortilla is firm. In total, I bake each side for about 15 minutes (so 30 minutes total in which each side of the tortilla is baked twice).
  • When your tortilla is ready, you can serve it immediately or let it cool to eat later. The tortilla is delicious warm but also just plain cold! I usually eat the vegan tortilla within 2-3 days.
  • Bon provecho!

Especially for my non Dutch speaking readers, the recipe in English!

Spanish vegan tortilla ENG

You probably came across the tortilla many times when you were in Spain. Everywhere it’s on the menu. The Spaniards are crazy about it. Easy to make and gives lots of energy. Now I live here in Barcelona I am eating it more often, but I got little bit tired to buy it at Lidl and seeing what all the ingredients are. Ingredients you only need to keep it longer.
So that’s why I started to make my own vegan tortilla. Without eggs but still with the best taste. Lots of my non vegan friends tried it and they all love it! So if you have a dinner and there are non vegans coming, they probably don’t even notice it’s a vegan tortilla.

Cooking time 45 minutes
Number of persons 4 persons


  • 3 big potatoes
  • 1 onion
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 16 tablespoons chickpeas flour
  • 16 tablespoons water
  • 1 teaspoon tumeric
  • 2 teaspoons Kala Namak ( or put more if you like)


  • Peel the potatoes and slice them in slices around 2 cm thick. Chop the onion and garlic in small pieces.
  • Get a frying pan (or 2) and bake the onion and garlic for about 3 minutes. Add the potatoes and add 200ml of water (if you use 2 pans, put 200 ml in each pan) and let it boil for around 15-20 minutes.
  • Check once in a while if the potatoes stay a little bit firm, they don’t need to get limp. You can put a lid on the pans if you want. In the meanwhile you prepare the filling of the vegan tortilla.
  • Get a big bowl and add the chickpeas flour and water. Add the tumeric and kala nemak. Mix all the ingredients well until there are no bubbles and it has a smooth substance.
  • When the potatoes are ready, you remove the mixture of potatoes, onion and garlic out of the pan. And put them in the bowl with the filling.
  • Clean the frying pan pan and add a the olive oil. Place the potatoes in the frying pan and press it all together. Make sure the tortilla gets a nice round shape. Leave it baking on medium heat for about 7 minutes.
  • After 7 minutes check if its get a bit stiff. If not leave it for 3 more minutes. Then turn the tortilla to the other side. This can easily be done by put a lid on the frying pan, and then turn the frying pan upside down and then put the other side of the tortilla up. Leave it again for max 10 minutes.
  • Repeat this until you find the tortilla firm enough. In total I bake every side 15 minutes (in total 30 minutes (turning 2 times each side).
  • When the vegan tortilla is ready you can eat it immediately or let it cool off a bit. Both is possible.
  • Enjoy!

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