• Rebellicious - vegan spanish tortilla - 2
  • Rebellicious - vegan spanish tortilla
  • Rebellicious - vegan spanish tortilla - 1

Vegan Rebel Spanish TORTILLA

Vegan rebel Spanish tortilla is comfort food that we can have any season any weather. The caramelized onion and potatoes are so tasty and will fill you up. A must-try simple dish on the weekend as it requires processing time to make it.

  • Easy

  • 1 hour + 3 hours to set the batter

  • 3-4 people servings

  • For any occasion

  • 150 gr chickpeas flour
  • 600 ml water
  • 10 ml extra virgin olive oil
  • 10 gr fresh rosemary
  • 2 small golden onions or 1 large one (thin sliced)
  • 350 gr potatoes (cut in small diced)
  • Salt
  • Pepper
  • Curry (optional)
  • Extra oil for frying

Preheat the oven to 200°C

The batter

  • Mix well the first 4 ingredients, add salt, pepper, (and curry if you want) and let it rest for at least 3 hours in the fridge (better to leave it overnight in the fridge).

The Fillings

  • Cook the onion over low heat in a covered non-stick frying pan and stir occasionally until they are nicely golden brown (it will take +/- 10 mins)
  • While waiting for the onion to be ready, heat the oil in the frying pan and put in the potatoes, cook them until they are all golden brown and soft. Lift them up and put them on a paper towel to get rid of the oil excess.

Baking time

  • Spray or brush the rounded baking pan with oil to avoid the tortilla becomes sticky or you can also cover it with parchment paper.
  • Put together the cooked onion and potatoes in the baking pan then stir in the batter, mix well (add salt and pepper if needed).
  • Bake them at 200°C for 40 minutes, let them rest for 10 mins in the oven then serve them hot.

Do you have any question? Ask me anything, I will be glad to help!