Spain,
A beautiful country known for the amazing mediterranean diet.
Tapas,
delicious appetizers that differ from region to region.
La Tortilla de Patata,
One, amongst the only, that remains unique across the whole country.
⇝⇜
We are where we grew up, who we were surrounded by.
As kids we don’t question, we just do – habits are been shaped for us.
Food is the thing that defines the Spanish culture. The emotional bond with where we belong to is unbreakable, and so we believe are our food habits. However, our diet heavily relies on animal products and going vegan in Spain can be a bit of a struggle.
⇝ So why not think outside the box and find those vegan-friendly ingredients that will help our plant-based community enjoy this long-established dish? ⇜
Traditionally, the Spanish Omelette (aka. Tortilla de Patatas) is made of potatoes fried in olive oil, eggs, salt, and frequently, onion.
But what’s the secret to make it vegan? Chickpea Flour.
It is commonly known as the egg replacer – This is mainly due to its dense texture. Adding Cornstarch, just balances out the taste and gives a nice yellowish colour.
⇝⇜
Ingredients
▻ 60g or 1/2 Cup Chickpea Flour
▻ 60g or 1/2 Cup Cornstarch (US) | Cornflour (UK)
▻ ½ teaspoon Baking Soda
▻ 1 teaspoon apple cider vinegar
▻ 200ml of water
▻1 teaspoon of salt
▻1 big onion
▻ 2 tbsp of Olive oil
▻ 5 – 6 medium potatoes
1. Chop & Cook
Start by heating 1 tbsp of Olive oil and chopping the onion and potatoes into small pieces. Cook on a low heat until the potatoes are cooked enough. Add Salt to taste.
Hint: The smaller the pieces the better. I made the mistake of chopping them into very larges pieces (as per pic below) and some bits were not cooked through✌).
2. Add & Mix I
In the meantime, mix the Chickpea Flour, the Cornstarch, the baking soda, the apple cider vinegar and the water. Stir until you get a similar consistency to the one below.
Hint: Even though it sounds bizarre, the reason why we add the apple cider vinegar, is so the tortilla tastes to potato and not to chickpeas. So please don’t forget to add it 🙂
3.Add & Mix II
Once the potatoes & onions are cooked, add them to the chickpea mix and mix all together.
4. Add & Cook
Add the remaining tbsp of Olive oil to the pan and once its heated, add the mixture. Once the bottom is cooked (5-6 minutes), using a large enough dish, flip it around.
Hint: Cook over low heat, else, regardless of the amount of oil or the pan’s quality, the omelette will get stuck to the pan. (Yes, it happened to me too✌)
5. Enjoy!
When both sides are brown enough, remove from the pan with the dish and serve.
⇝⇜
Last week I hosted a few friends and together with this delicious omelette, I prepared buckwheat crêpes with a few vegan dips & a soap! Soooo yummy ♡.
⇝⇜
And you, what would you combined it with?
Lots of love,
xx
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Vegan4Arthritis 
I’m curious about your use of cornstarch — do you mean what the British people call cornflour and Americans call cornstarch, which is a white powdery product? Or do you mean corn meal which is grainy and yellow? I can’t see how cornstarch would work in this recipe but of course I haven’t tried it yet!
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Hi Connie! This is what I used: https://www.amazon.co.uk/Maizena-Cornflour-500g-gluten-free/dp/B003WOVLR2 which seems to be called Cornflour (as you mentioned :))
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I’ve added this to the ingredients section to avoid future confusion – thanks for asking ❤
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