Vegan Spanish tortilla

The original Tortilla Española is make with eggs. Since I'm changing my style to vegan, there are many dishes I don't cook or have to modify. 

When I saw this recipe and watched the video from Dimension Vegana, I couldn't believe this typical Spanish dish could be done without eggs! 

Thank you Javier for such wonderful recipes you share with your public!


4 potatoes (I used 10 oz. frozen French fries)
Organic canola oil for frying 
1 TB vinegar
1 medium onion, finely chopped
3/4 cup chickpea flour
1 tsp baking powder or baking powder
1/2 cup water
1 clove of garlic (or more)
chopped parsley (to your taste)
1 tsp pimentón

Cut the potatoes into thin slices or small sticks and fry until starting to brown. if using frozen potatoes, just fry the onion and garlic for a few minutes until softened a bit and mix along with potatoes.

Whisk the chickpea flour with half a cup of water and vinegar to form a cream, add pepper to your taste and

In a bowl mix the cream of chickpeas with potatoes, parsley, onion and fried garlic, bring to a well oiled hot skillet.  

Cook over medium-low heat for 10 minutes per side, cover with a lid.

Garnish with aioli if desired. I made this aioli. The word aioli is a compound of the words meaning "garlic" and oil but is usually mixed with mayonnaise (oil and eggs).

I made a vegan homemade mayonnaise adding crushed garlic to my taste. This could be well done in the mortar with pestle. 

It could be topped with Romesco sauce as well.

Serves: 4 

Tortilla Española