A vegan Spanish Omelette made with sliced potato and chickpea flour. Easy, healthy, frugal and so delicious!
Chickpea flour is magic stuff.
If you’ve not used chickpea flour (also called “besan”, “garbanzo” or “gram” flour) it’s just ground dried chickpeas and don’t worry – it’s easy to get hold of.
Most supermarkets will stock it but you will certainly find it in Asian supermarkets or health food shops.
It’s dense texture makes it the most amazing egg substitute and I’ve used it to make quiches, crepes, “egg” fried rice, french toast and socca, all with delicious results.
When it comes to the flavour, it’s fairly plain but picks up other flavourings well.
For a real “eggy” taste, a pinch of black salt really helps create that traditional flavour.
I’ve been wanting to try a vegan spanish omelette recipe for a while now and it wasn’t until I had some leftover new potatoes from my previous recipe, that I had an excuse to do it.
The chickpea flour did not disappoint and created the most moreish flavour and texture in this omelette.
What I really love about this recipe is that it can be eaten hot or cold. Perfect for packed lunches, picnics or on the go snacks.
Plus, it’s very filling, naturally gluten-free, high in protein and low calorie.
The perfect meal, really.
More Vegan Chickpea Flour Recipes
Vegan Spanish Omelette
A vegan Spanish Omelette that is so simple but so delicious and comforting! Naturally gluten and grain-free.
- 2 tbsp Olive oil
- 1 large red onion, sliced
- 300 g / 10.5 oz new potatoes (waxy potatoes) cut into medium slices
- 90 g / 1 cup chickpea flour
- 240 ml / 1 cup water
- (optional) A pinch of black salt / kala namak
- Salt & pepper, to taste
- Heat 1 tbsp of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
- Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
- Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
- Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
- Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
- Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
- When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!
Nutrition InformationYield 8 Serving Size 1 slice
Amount Per Serving Calories 81Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 63mgCarbohydrates 8gFiber 1gSugar 2gProtein 3g
Great recipe thanks. Used to love Spanish Tortilla in our pre-vegan days. Not had allot of success with non-egg recipes such as zucchini slice of late. This however is the bomb!
Worked really well, I was pleasantly surprised. Kids loved it and said I can make it again, normally a tough crowd. I added some sweet potato too, that worked well and made it a bit sweeter. I also added a bit of garlic when frying up the potatoes. Put a heavy pinch of the black salt in but I think that was because I made a bigger batch.
We don’t use oil in our cooking so the potatoes and red onions were fried/sweated in a bit of vegetable stock to stop them sticking.
Hi, it looks like you used photos of omelette with Bacon throughout and on top….. seems strange for a vegetarian recipe and did put me off trying it.
Ginger Conrad says
I think it’s red potato skin.
It is the red onion. I will try this today.
Those are red onions not bacon
I have tried chickpea omelette before too, and never really got it why people are so obsessed over it :D I think it looks like egg omelette, but the taste is just dry and floury. I anyway gave this a shot, and the onions make this a bit better, but still not a fan. Do you have any tips on the floury taste, to make it better?
You can try combining it with tofu for a more quiche-y texture. Try this recipe.
Rita, try toasting your chickpea flour in a dry skillet. Medium heat, stir frequently and watch so it doesn’t burn. When it smells a bit toasty, take it off the heat and spread out on a piece of cooking parchment to cool. Use when completely cooled to room temperature. Hope this helps!