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Plant Based World - Eggless Spanish Tortilla

27th Apr 2021 - 11:22

Recipe Demonstration


Serves 4


650g potatoes (Maris Piper or similar)

½ tbsp garlic granules

½ tbsp onion powder

2 tbsp extra virgin olive oil

1 medium onion, finely sliced

3 ½ tbsp chickpea flour

125ml water

1/4 tsp Kala namak (optional)

½ tsp sea salt

½ tsp freshly ground black pepper


Preparation method
  1. Pre-heat the oven to 200°C. Peel and slice the potatoes to the thickness of a fifty pence piece. Mix the sliced potatoes with 1 tbsp of the olive oil, onion powder and garlic granules until evenly coated. Spread the potatoes out in a thin even layer over a large baking tray and cook in the oven for about twenty five minutes - or until just cooked and a few are starting to brown around the edges.
  2. In the meantime, heat the remaining 1 tbsp olive oil in a heavy based frying pan over a medium heat. add the sliced onions and cook gently for fifteen to twenty minutes, stirring regularly until they are soft and slightly caramelised.
  3. Whisk the water and chickpea flour, Kala namak (Indian Black Salt) until smooth. Mix the potatoes, onions, chickpea paste and seasoning until thoroughly and evenly combined. Line the oven-proof dish (approx 25cm x 9cm x 4cm completely with baking parchment. Pour the mixture into the dish and spread until even. Place in the oven and bake for twenty minutes.
  4. Remove from the oven and when cool enough to handle, turn out carefully by upturning onto a plate, and then turn back again onto a chopping board so the golden brown side is uppermost.
  5. Allow to cool to room temperature before serving or refrigerating. serve at room temperature or slightly warmed.


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Recipe courtesy of
Plant Based World
Written by