Spanish tortilla

Hello, guys! Disregarding the slogan of the blog, today I bring a recipe that is not particularly easy (nor particularly healthy), BUT incredibly delicious!

This a is central piece of the Spanish cuisine with many variants but always with these three main ingredients: potatoes, olive oil, and eggs. Obviously, the later is replaced by gram flour (chickpea flour) in this recipe. The inconvenient of this substitution is getting the tortilla in one piece as gram flour is not as good “glue” for the potatoes as the egg is. In order to make it easier, do two small tortillas instead of a big one. Anyway, be ready for soaking and scrubbing the pan.

This recipe requires peeled potatoes, so wash them thoroughly before peeling them and keep the skin to do potato skin fries or any other recipe you wish (the aim is zero food waste).



  • 5-6 potatoes (800g)
  • 1-2 chopped onion (200g)
  • 1 tsp salt
  • 60g + 60g gram flour
  • 75ml + 75ml of water
  • 1/2 tsp + 1/2 tsp of Indian black salt (What is this ingredient?)
  • 4 Tbsp + 2 Tbsp + 2 Tbsp of olive oil


Replacements options:

  • Indian black salt: this salt gives the tortilla an eggy flavour but if you can’t find it, you can use half the quantity of plain salt. It won’t taste eggy but it will be tasty as well.



  • Heat 2Tbsp of olive oil in a big pan and add the chopped onions and the tsp of plain salt. Keep it at medium-low heat for 10 minutes with the lid on until they golden.
  • Meanwhile, peel and slice the potatoes and add them to the pan when the onions are ready. Add 2 Tbsp of olive oil and keep at low heat with the lid on for 30-35 minutes. Stir every 10 minutes and lower the heat if the potatoes are getting stuck to the pan. You’ll know they are ready when they get smashed when you stir.
  • Divide into two equal portions and follow the rest of the directions for each portion:
    • In a separate bowl, mix 60g of gram flour, 75ml of water, and 1/2 tsp of black Indian salt with a whisk.
    • Add one portion of the potatoes to the bowl and mix with the gram flour.
    • Heat 1 Tbsp of oil in a small pan (20cm Ø), add the mix, and even its surface. It’s super important that the oil is really hot when you add the mix, otherwise, it will stick and you’ll get some sort of scrambled potatoes.
    • Keep it at medium-high heat for a couple of minutes. during this time shake the pan continuously to minimize the sticking to the bottom.
    • Unstick the upper edges with a spatula, shake the pan to unstick the bottom and place a plate face down over the pan. Turn the pan and plate together upside down, so the tortilla falls onto the plate.
    • Add 1 Tbsp of olive oil to the pan and place the tortilla with the uncooked surface down.

    • Keep it a medium-high heat for a couple of minutes shaking the pan. Unstick with a spatula and serve. Allow it to cool for 5 minutes before cutting it.
    • Repeat the process with the other half of the cooked potatoes and onions to get another tortilla.

Soak the pan in water to wash it later and enjoy your tortilla with garlic-veganaise. You can serve it edamame beans.



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