Tortilla Española – Spanish Omelet

Emma Fry

Vegan Spanish Omelette
Prep Time: 5M
Cooking Time: 10M
Serves: 6



  1. 2 lb. potatoes, sliced
  2. 1 onion, chopped
  3. 2 1/2 cups of chickpea flour (also known as garbanzo or gram flour)
  4. Salt and pepper to season
  5. Olive oil
  6. Cold water

One recipe – many meals! This vegan version of the traditional Spanish omelet is great for breakfast, lunch, or dinner. It’s also a nice simple introduction to chickpea flour if you are new to it. Once you have made your tortilla you can: have it with a great big salad for lunch, make a tortilla, salad, and hummus baguette, have it cold or reheat it for breakfast, or pack it for lunch.


    1. Shallow fry the onions and potatoes for around five minutes, or until the potatoes begin to soften, remove from the oil, and place aside in a bowl
    1. Put chickpea flour in a bowl and slowly add cold water while mixing until you get a consistency similar to pancake batter, pour over the potatoes and onions, season with salt and pepper and mix well
    1. Pour the mixture back into your well-oiled frying pan and cook over medium heat or until the edges and top begin to solidify
    1. Here comes the fun part! Take a dinner plate, run it quickly under the tap to dampen it, place it over the top of your frying pan and then tip the pan upside down so that the tortilla ends up on your plate
    1. Gently slide the tortilla back into the pan, sometimes it will need a little encouragement from a spoon or spatula as it won’t be firm, don’t worry, this is normal!
  1. Cook for another few minutes, let cool, and enjoy!

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