Vegan Spanish Omelette, Tortilla De Patatas

You will surely love this nutritious and delicious Vegan Spanish Omelette which is a typical Spanish Recipe. It is popularly known as Tortilla De Patatas or Tortilla Espanola.

This recipe is quite effortless and requires very few basic pantry ingredients. Traditional recipe uses eggs and deep fried potatoes. But for this vegan version, I have used ground Bengal gram lentil which is a staple in Indian cuisine. To convert this recipe into a satvik recipe, simply omit garlic and onion.

In this vegan version, instead of eggs, lentil paste has been used. The recipe becomes easier if you replace lentil paste with chickpea flour. Both will taste equally delicious. The other ingredients are potatoes, onion and salt.

This recipe will yield 8 servings. Each serving will have 144 Kcal, with 22.5 grams of Carbs and 4.45 grams of Protein.

I hope you will definitely give this easy breakfast recipe, Vegan Spanish Omelette, a try. If you want to try some more healthy breakfast recipes, then please do check

GOI CUON,VIETNAMESE SUMMER ROLL,RICE PAPER ROLL,FRESH SPRING ROLL

MALABAR SPECIAL KALMAS, POPULAR STREET FOOD FROM KANNUR (KERALA)

CORN PATTIES MAHABALESHWAR STYLE

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Vegan Spanish Omelette, Tortilla De Patatas

fitnfastrecipes

You will surely love this nutritious and delicious Vegan Spanish Omelette which is a typical Spanish Recipe. It is popularly known as Tortilla De Patatas or Tortilla Espanola.

This recipe is quite effortless and requires very few basic pantry ingredients. Traditional recipe uses eggs and deep fried potatoes. Adding onion is optional.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Soaking Time 5 hrs

Total Time 5 hrs 30 mins

Course Breakfast

Cuisine Spanish

Servings 8

Calories 144 kcal

Equipment

• Any Blender to grind the soaked Lentils. If you are using chickpea flour instead of Lentil, then this step is not required.

Ingredients

  

• ½ cup Bengal Gram
• 1 cup Chickpea Flour
• 1 cup Water
• 1 tbsp Crushed Garlic
• 3 large Potatoes (about 400 grams) Thinly Sliced
• 1 medium Onion (about 100 grams) Thinly Sliced
• 1 tsp Salt
• ½ tsp Crushed Pepper
• 2 tbsp Olive oil or any cooking oil
• 1 tbsp Lime Juice optional

Instructions

 

• Soak Bengal Gram in water for about 5 hours.
  
• Once soaked, discard the water .
  
• Add soaked lentils to a blender jar.
  
• Add a cup of fresh water.
  
• Grind to a fine paste.
  
• You can use chickpea flour in place of lentil.
  
• Add 1 cup water to chickpea flour.
  
• Mix thoroughly to make a smooth lump free batter.
  
• Add crushed pepper to the batter.
  
• Squeeze juice of half a lime (about a tbsp) and add to the batter.
  
• Slice onions and keep aside.
  
• Slice potatoes and keep aside.
  
• In a pan, heat a tbsp of olive oil or any cooking oil.
  
• Add crushed garlic.
  
• Add sliced onions and saute for a few minutes.
  
• Then add the sliced potatoes and saute for about 10 minutes.
  
• The potatoes should be cooked yet firm.
  
• Add salt.
  
• Once the cooked potatoes are slightly cold, add them to the prepared batter.
  
• Heat a heavy bottomed pan and add a tbsp of oil.
  
• You may arrange a few slices of raw sliced potatoes and onions.
  
• Now pour the prepared batter.
  
• Cover and cook on low medium flame for about 10 minutes.
  
• Cook until the edges are set.
  
• Flip using a wet plate
  
• Cook the other side as well.
  
• Take out, slice and serve hot.
  

Video

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