Incredible “NO EGG” Spanish Potato Omelette | Vegan + Gluten Free

Spain is known for tortilla de patatas, the famous potato omelette. In this post, I will show you how to make a “no egg” Spanish potato omelette that not only looks like the traditional recipe but also has an amazing flavor to it. Except it’s naturally vegan and gluten-free. Making it a dish everyone can enjoy.

What binds this omelette together is the combination of chickpea flour (garbanzo bean flour) and water. When whisked together, it resembles whisked eggs and works great to hold the omelette together. But without overpowering the flavors of the omelette.

What truly flavors this omelette is the extra virgin olive oil. Important to use the good stuff here, as it makes all the difference in this recipe. For the potatoes, I used Yukon Golds, but you can use any type of potatoes you like.

TIPS & TRICKS to Make this Recipe: Important to use a low-medium heat when cooking your omelette. Otherwise it will brown too quickly and not fully cook through. If your omelette cracks or breaks when you flip it. Just push down on the omelette and compact it from the outer edges towards the center to bring it back together.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this “NO EGG” Spanish Potato Omelette

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"NO EGG" Spanish Potato Omelette | Tortilla de Patatas Vegana

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 8 slices

Calories 214 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 2 medium onions (roughly chopped)
• 4 potatoes 800 grams / 2 lbs
• 1 cup chickpea flour (garbanzo bean flour) 120 grams
• 1 cup water 240 ml
• sea salt & black pepper

Instructions

1. Heat a 10 inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the chopped onion, mix together, then mix every 2 minutes so the onion evenly sautes

3. In the meantime, cut the potatoes (peeled) into small 1/4 inch (.635 cm) thick bite-sized pieces

4. After 5 to 6 minutes and the onions are slightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so all the potatoes evenly fry

5. In the meantime, add the chickpea flour into a large bowl, along with the water, and season with sea salt & black pepper, whisk together until you get a smooth batter that resembles whisked eggs

6. After frying the potatoes for 20 to 25 minutes and they're golden fried and cooked through, remove the pan from the heat, transfer the potato mixture into the bowl with the chickpea and water mixture, reserving the olive oil in the pan, mix together until well mixed

7. Heat the same fry pan with a low-medium heat, add in more olive oil if needed, you want about 2 tbsp (30 ml) in the pan

8. After a couple of minutes add in the potato mixture, make sure it's covering the entire surface and in a flat layer, then place a lid on the pan

9. After 6 to 8 minutes remove the lid, run a spatula through the outer edges of the omelette to ensure it's not sticking to the pan, then using a plate that's slightly smaller than the pan, place it over the omelette, flip the pan into the plate, then gently slide the omelette back into the pan, using a spatula if needed to scrape it off the plate, then pat down on the omelette and compact it from the outer edges towards the center, place the lid back on the pan and go for another 6 to 8 minutes or until cooked through

10. Transfer the omelette into a serving dish, serve warm, at room temperature, or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

"NO EGG" Spanish Potato Omelette | Tortilla de Patatas Vegana

Amount Per Serving

Calories 214 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 91mg4%

Potassium 525mg15%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 3g3%

Protein 5g10%

Vitamin A 8IU0%

Vitamin C 19mg23%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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