This recipe couldn’t be any simpler! It’s a very easy and wholesome take on a classic Spanish tortilla and I couldn’t love it more! The chickpea flour create that “eggy” consistency and it works perfectly with the pan fried potatoes. I personally love it to eat it warm straight from the pan but it’s also great cold in lunch boxes!


Makes a large tortilla enough for 4 people 

4 medium potatoes 

1/2 white onion

2-3 tbsp of extra virgin olive oil 

1 cup of chickpea flour (also called gram flour)

1 cup of water 

1 tsp of smoked paprika

Salt to taste 

Peel the potatoes and wash them.  Cut them in half and slice them in thin slices. In a non stick pan add the olive oil and once is hot add the potatoes , salt and the onion. Add in 1 cup of water and turn the heat down slightly to prevent the potatoes from burning. Cook for about 20 minutes or until the potatoes are soft. Stir from time to time to prevent the potatoes sticking to the pan.

In a large bowl whisk together the chickpea flour with the water and smoked paprika. Add in the cooked potatoes and onion. Mix all tougher.

Add an extra bot of oil ti the same pan and pour in the tortilla mix. Cover with a lid and cook for about 5 minutes. Place a plate over the tortilla and turn it around, cook for another 5 minutes on the other side. 

Serve the tortilla while still warm with a salad, avocado or some coconut yogurt! 

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