Spanish Vegan Tortilla


How to prepare?

Onions and beetroot

Chickpea Batter

  • ¼ cup Chickpea flour
  • ½  tsp Turmeric powder
  • A pinch of Black pepper
  • ½ tsp dried Oregano
  • ½ cup water
  • Salt According to taste


  • 1 tbsp Olive oil
  • 1 tbsp Onions (diced)
  • 1 tbsp Capscicum (chopped)
  • 1 tbsp Red bell pepper (chopped)
  • 1 tbsp Yellow bell pepper (chopped)
  • 1 tbsp Potatoes (chopped)
  • 1 tsp Garlic (chopped)
  • 1/2 tsp Black pepper
  • ¼  tsp Cumin powder
A cooking pan


Chickpea Base

  • Combine the chickpea base ingredients in a bowl.
  • Add water, little by little, batter should be lumps free.
  • Mix well and set aside.


  • In a pan, add olive oil, onion, capsicum and  bell peppers to an over medium-high heat until veggies are soft for 4 minutes.
  • Add the potatoes, black pepper, cumin and crush the garlic cloves into the pan. Stir properly.
  • Transfer the cooked veggies into the bowl with the chickpea batter and fold to combine.
  • Transfer the batter to the pan and spread evenly.
  • On a medium-low heat, cover the pan with lid and allow it to cook for 5 minutes. 
  • When cooked properly then  flip the side and let it cook for another 4 minutes.
  • Serve hot.

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