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.
Ingredients
- 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
Instructions
- 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 Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 81Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 63mgCarbohydrates 8gFiber 1gSugar 2gProtein 3g
Matt says
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.
MAIA says
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.
Ana says
It is the red onion. I will try this today.
Janine says
Those are red onions not bacon
Annie says
red onion
Rita says
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?
Aimee says
You can try combining it with tofu for a more quiche-y texture. Try this recipe.
Holly says
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!
Rosemary says
This is a great recipe, I make it quite often, sometimes adding in mushrooms. I’ve also cooked it in muffin tins as a vegan canape (the veggies have to be chopped small if you try this). Earlier this year I also demonstrated it to a scout troop as part of a vegan cooking event, then they made it themselves and ate it. Received very positive responses from them!
Lauren says
When you add the mushrooms, do you put them in for the first cook with the potatoes, or after with the flour mix? (I want to make this without onions, but with mushrooms and spinach…) Thanks!
Cristin says
What size pan did you use?
Heather says
I have never seen “new potatoes” before. Can i substitute with yukon or russet?
Pongodhall says
I don’t do the egg salt, I often do noooch.
Lovely, budget and easy recipe.
N says
WOW this is lovely!! I’m craving vegan omlet so badly & come across this! Thank you so much potatoes in an omlet??!? Yes, please!!
Desirae says
Could you use another type of flour in this recipe (say almond or coconut) or does it have to be chickpea flour in order to get the right flavor?
Aimee says
Hi Desirae, I’m afraid not. It’s more about the texture – the chickpea flour creates that cooked egg texture like in quiches or tortillas, unlike other flours. It’s really easy to find though! Just pop into your local Asian food shop or health food shop. Supermarkets usually stock it in the world food section too!
Charlotte says
I just made this (adding a few extra veggies) and it’s amazing! Thank you so much :D will definitely make again!
Sophie says
I just made this and also added red bell pepper and spinach and WOW. Thank you for such an easy and good recipe!
frida says
looks amazing! how many calories though?
Ruth manito says
Who cares?
Meh says
prick
crystal herndon says
I made this and it was delicious I also added some vegan cheddar on top. Is there any way I can reheat it? it’s a bit dry from the fridge, but I don’t want to chuck the leftovers.
joe grech says
I made this yesterday as soon as I saw on the net and enjoyed it so much that I am going to make it today. Potatoes I use whatever is to hand. Tks for an easy recipe….
Crystal says
Would sweet potatoes work instead of new potatoes? I can’t have nightshades.
Aimee says
Hi Crystal, I have made it with sweet potatoes before and it does work, yes. Although I wasn’t as big of a fan as I felt the sweeter flavour overpowered it a little but if you love sweet potato then perhaps you’ll enjoy it! Let me know if you give it a try :)
N says
Heyy I’m made it & it’s amazing :) Thanks for sharing!
Aimee says
Woo! So glad you enjoyed it, thanks for stopping by :)
Katharina says
This recipe is just AMAZING!! I was a bit sceptical in the beginneing, but the texture of the chickpea flour in combination with the Kala Namak salt tastes so much like real egg. Thank you!!
Nina says
Hi, thanks for the recipe. Do you use cooked new potatoes? I have some cooked left over for. Last nights dinner and wanted to know if they would work – thanks
dana says
If you’re using potatoes that have been cooked and just need reheating, you should cook the onion through half way or so and then add the potatoes, to give them enough time to reheat but not over do them. :)
Sabine says
This was very delicious. Thanks for the recipe. I’ve visited the regions in Spain where this is the ubiquitous “fast-food” and this recipe is spot on. The only modification I made was baking it all in a silicone pie pan because I can’t seem to ever leave an omelette or pancake, etc. intact when I make them in a frying pan. I was going for pretty not scrambled mess and it worked. I’ll be making this again!
Sylvan says
Hi Sabine. Did you have to add oil to the silicone pie pan? I am doing oil-free eating but would love to try this recipe. (And I also make a mess when using a frying pan for foods such as this.) I lived in Buenos Aires, Argentina for a while and fondly remember what they call “faina” (accent on the final a) sold in all the pizza parlors, which was a version of this, minus the potatoes…I LOVED it!
Sylvan says
Hi Sabine. Can you omit the oil when using a silicone pie pan?
Edwina at The Equipped Cook says
This looks delicious. And the recipe doesn’t look too hard to make. I’ll have to try it. I already have some chickpea flour ready to go.
Nisha / @rainbowplantlife says
I love a chickpea flour omelette. Such a great spin on the Spanish classic!
Casey the College Celiac says
A vegan omelette?!? Sign me up! I’ve yet to try chickpea flour, but I definitely need to get my hands on some ASAP…
Natalie | Feasting on Fruit says
Where has this Spanish Omelet concept been hiding all my life? Potatoes in an omelet–yes please! It really is amazing how much the chickpea flour mimics egg in look and texture, but lasts so much longer in the pantry :)