Healthier Version Of A Classic Recipe

Vegan Spanish Tortilla

Average: 5 (2 votes)
(2 votes)
Vegan Spanish Tortilla

Vegan Spanish Tortilla - Spanish classic without eggs

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Health Score:
94 / 100
50 min.

Healthy, because

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Nutritional values

With their high content of potassium potatoes help the body to regulate its fluid balance and dispose of excess water more quickly.

Kala Namak is a salt that strongly resembles the taste of eggs and can be found for example in organic markets. If you do not have Kala Namak at home and do not want to buy it separately, you can also season the vegan tortilla only with salt and pepper. Then the dish does not have the typical egg flavor - but it is still delicious!

1 serving contains
(Percentage of daily recommendation)
Calorie325 cal.(15 %)
Protein12 g(12 %)
Fat12 g(10 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K10.8 μg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate50 μg(17 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium777 mg(19 %)
Calcium34 mg(3 %)
Magnesium54 mg(18 %)
Iron2.2 mg(15 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.6 g
Uric acid52 mg
Cholesterol0 mg
Complete sugar3 g


3 onions
6 waxy potatoes (about 4 oz)
4 Tbsps olive oil
4 ¼ ozs Chickpea flour
1 tsp Kala Namak (Himalayan Black Salt)
½ tsp ground Turmeric
½ tsp garlic powder
1 tsp yeast flakes
1 pinch cayenne pepper
½ tsp cream of tartar
9 ozs unsweetened Soy milk
How healthy are the main ingredients?
Soy milkolive oilonionpotatosaltcayenne pepper

Preparation steps


Peel and dice the onions. Peel the potatoes, rinse, drain, and cut them into cubes of about 1/2 inch. Heat 1 tablespoon oil in a frying pan. Add onions and potatoes and sauté, covered, over medium heat for 15 minutes, turning occasionally, seasoning with a little salt.


Meanwhile, mix chickpea flour, kala namak salt, turmeric, garlic powder, yeast flakes, cayenne pepper and baking powder in a bowl. Add soy milk and mix everything well to form a dough. Allow to swell for 5-10 minutes.


Fold onion-potato cube mixture into chickpea batter and let everything sit for another 5 minutes or so.


Heat remaining olive oil in a non-stick frying pan. Add tortilla mixture and fry for about 5 minutes over medium heat, then turn over using a large plate: To do this, place plate on pan and invert tortilla onto plate. Slide back into pan and finish frying in another 5 minutes. Enjoy tortilla warm or slightly cooled.