Vegan Spanish Omelette (Tortilla de Patatas)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A delicious, protein-packed vegan Spanish omelette made with grated potatoes, bell peppers, spinach, and a chickpea flour batter. The perfect hearty brunch or tapas dish.
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This vegan take on the classic tortilla de patatas uses chickpea flour as the binder, and the result is remarkably close to the original. Golden, thick, and gently set, it slices and serves like the Spanish classic. Simple ingredients, full of soul.
🥄 Ingredients
- 🫗 2 medium potatoes, grated
- 🫗 1 medium red bell pepper, diced
- 🫗 1 cup spinach, chopped
- 🫗 10 tbsp chickpea (gram) flour
- 🫗 3/4 cup water
- 🫗 1 tsp turmeric (for color and flavor)
- 🫗 1 tsp mixed herbs
- 🫗 Salt and pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare the Batter:** In a bowl, whisk together the chickpea flour, water, turmeric, herbs, salt, and pepper until you have a smooth, lump-free batter.
**Sauté Vegetables:** Heat a non-stick pan with a little oil. Sauté the grated potatoes and diced bell pepper until the potatoes are tender and cooked through. Add the chopped spinach at the end, cooking just until it wilts.
**Combine:** Pour the chickpea batter directly into the pan over the sautéed vegetables. Stir gently to ensure everything is evenly coated.
**Cook:** Flatten the mixture into an even layer. Cover the pan and cook on low heat for about 5–7 minutes until the edges are set.
**Flip & Finish:** Carefully place a plate over the pan, flip the omelette onto the plate, then slide it back into the pan to cook the other side for another 3–5 minutes until golden brown and firm.
🎥 Video Tutorial
Vegan Spanish Omelette (Tortilla de Patatas)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
High Heat: Chickpea flour burns easily. Keep the heat on low to medium-low so the inside cooks through before the bottom burns.
- ✕
Flipping: If you are nervous about flipping the omelette, you can finish it under the broiler in your oven for a few minutes instead of flipping it in the pan.
🔄 Variations
Add "Cheese": Fold in some nutritional yeast or vegan feta crumbles to the batter for a savory, cheesy depth.
Onions: Add half an onion, thinly sliced, to the potato sauté for the classic onion-and-potato flavor combination.
🧊 Storage
- 📦
This omelette stores perfectly in the refrigerator for up to 3 days. It can be eaten cold, at room temperature, or reheated in a pan.
💡 Chef Tips
The "Egg" Flavor: If you want that specific sulfurous "eggy" taste, add a pinch of *Kala Namak* (black salt) to the batter.
Potato Texture: Grating the potatoes instead of slicing them allows them to cook much faster, making this a great quick-cooking version of the traditional dish.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →