Vegan Tortilla de Patata

September 24, 2018
Hearty, tasty – Tortilla de Patata is a staple in every Spanish Household. For a long time after going vegan, one of the comfort foods I would crave the most was exactly this…until I found chickpea flour! Used as egg-replacement in countless of vegan dishes, this product is a star at leaving even meat-eaters and vegetarians dumbfounded. The flavor of this tortilla is just like the traditional egg variation, but you can indulge in it without the guilt of consuming animal products!
Vegan Tortilla de Patata

Vegan Tortilla de Patata

Recipe Type: Hearty Entrees
utensils YIELDS 1 Tortilla de Patata
herb graphic for recipe card
  • Batter:
  • 110 g Chickpea Flour
  • 1 tomato, shredded (without skin)
  • 14 tablespoons (or just under a cup) water
  • Additional ingredients:
  • 1/4 red onion, chopped
  • 4 medium potatoes, chopped
  • 1 cup water
  • extra-virgin olive oil (optional)
  • salt, as needed
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1. Make the batter by combining the chickpea flour, water, salt and shredded tomato. Set aside.

2. Slice the potatoes in half lengthwise. Then, cut the halves in slices about 3-mm thick.

3. In a 10-inch skillet, heat up a tablespoon of olive oil and add the onion, potato slices, salt, and water. Cook over medium-high heat for about 25 minutes, or until the potatoes are soft (stir every now and then to avoid them sticking).

4. Add the contents of the skillet to the bowl with the batter and mix well. Add some oil to the skillet if you’d like, then transfer the potato mixture back to the skillet (pressing down on the mixture to smoothen and flatten out the surface) and cook for about 5 minutes on medium-low heat.

5. Cover the ‘tortilla’ with a plate face down and flip the skillet so you end up with the tortilla on the plate. Then, slide the tortilla back into the skillet to cook the remaining side of the tortilla for another 5-10 minutes (Every now and then, ‘shuffle’ the skillet (gently shaking it from side to side), to prevent the tortilla from sticking to the skillet).

6. The tortilla should feel firm, but not dried out (if it hasn’t cooked through yet, just flip it again and continue cooking).

7. Can be served warm or cold, as an appetizer or main dish!


– In traditional tortillas, tomatoes aren’t usually added – but it helps prevent the vegan version from drying out too much and becoming crumbly!

– I’ve heard adding some Kala Namak salt helps make the taste of a vegan tortilla even more authentic, but I haven’t tried it, and I’ve found you don’t really need it!

– Traditionally, the potatoes and onion would be fried in abundant olive oil. You could make it this way, but if you have a non-stick skillet or are just trying to avoid consuming too much oil, the method used in this recipe is just as tasty!

Related: Chickpea Vegetable Fajitas

Vegan Sweet Potato Tofu Quesadilla

Tacos with Vegan Walnut “Meat”

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Photos: Rebecca Botello

Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.


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