Picture this: Golden, crispy potatoes layered with tender onions, all enveloped in a silky, egg-free batter that’s pan-fried to perfection. Each slice reveals a hearty, satisfying texture with a warm, comforting aroma that fills your kitchen. Whether it’s breakfast, brunch, or a quick snack, this vegan tortilla brings the rich, rustic flavors of Spain straight to your plate—without a single egg in sight!
Why You’ll Love This Vegan Tortilla:
✔️ Egg-Free & Completely Plant-Based – Perfect for vegans & anyone craving a twist on a classic!✔️ Crispy on the Outside, Soft on the Inside – The perfect texture balance!
✔️ Simple Ingredients, Big Flavor – Easy pantry staples come to life!
✔️ Versatile & Meal-Prep Friendly – Enjoy it warm or cold, anytime!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients You’ll Need 🛒
- Potatoes (3-4 medium-sized) – The heart of this dish, thinly sliced.
- Onion (1 large) – For sweet, savory depth.
- Chickpea Flour (1 cup) – The magic ingredient for an eggy texture!
- Nutritional Yeast (2 tbsp) – Adds a rich, cheesy umami flavor.
- Black Salt (Kala Namak, ½ tsp) – For that classic eggy taste!
- Water (¾ cup) – To bind the batter.
- Olive Oil (3-4 tbsp) – For frying & enhancing flavor.
- Optional Spices – Paprika, garlic powder, or herbs for extra flair!
How to Make the Perfect Vegan Tortilla!
1️⃣ Prep the Veggies
- Peel & slice the potatoes into thin rounds.
- Thinly slice the onion for sweet, caramelized goodness.
2️⃣ Fry to Golden Perfection
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add potatoes & onions, cooking 10-12 minutes until tender & golden. Stir occasionally to prevent sticking.
3️⃣ Whip Up the Vegan "Egg" Batter
- In a bowl, whisk together chickpea flour, water, nutritional yeast, black salt, and any optional spices.
- The batter should be smooth & slightly thick—like pancake batter.
4️⃣ Combine & Cook
- Gently fold the cooked potatoes & onions into the batter.
- Heat 1 tbsp oil in a non-stick skillet and pour in the mixture.
- Cook on medium-low heat for 8-10 minutes until the edges firm up.
5️⃣ Flip & Finish
- Place a plate over the skillet, carefully flip the tortilla, and slide it back into the pan.
- Cook the other side for 5-7 minutes until golden & cooked through.
Serving Ideas – Make It a Feast!
- Classic Style: Serve warm with a side of crusty bread and a fresh green salad.
- Tapas Twist: Cut into bite-sized squares and serve as Spanish tapas at your next gathering!
- Brunch Vibes: Pair with avocado toast and a fruity smoothie for the ultimate brunch spread.
Pro Tips for Tortilla Perfection
- Don’t Rush the Flip – Let the first side cook fully to prevent breaking.
- Customize It! РAdd saut̩ed peppers, zucchini, or even vegan chorizo for variety.
- Eggy Flavor Hack – Black salt (Kala Namak) gives the tortilla that authentic egg taste—don’t skip it!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesOne Bite & You’re in Sunny Spain!
This Vegan Spanish Tortilla delivers all the cozy, savory goodness of the traditional dish—without eggs or dairy. It’s easy, satisfying, and sure to impress at your next meal.
Give it a try—you might just discover your new favorite comfort food!