Vegan Spanish Omelette- Tortilla

Spanish omelette, also known as vegan tortilla, is a delectable dish that is typically cooked with potatoes and eggs. Chickpea flour and tofu are used in this delicious vegan variation to create a quick, nutritious dish. Take use of it for breakfast, brunch, a springtime picnic, or a packed lunch!

Ingredients

2 cups (about 4 medium) potatoes, peeled and thinly sliced
1 cup diced onion
1 cup chickpea flour (besan)
1 1/2 cups water
1/4 cup olive oil
1 teaspoon turmeric (for color)
1 teaspoon salt, or to taste
1/2 teaspoon black salt (kala namak), for eggy flavor
1/2 teaspoon black pepper
Optional add-ins: diced bell peppers, spinach, vegan cheese, etc.

Instructions

In a large bowl, mix chickpea flour, water, turmeric, black salt, black pepper, and regular salt to make the batter. Let it sit for about 10 minutes.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add sliced potatoes and diced onions. Cook, stirring occasionally, until the potatoes are tender and slightly browned, about 10-15 minutes. Remove from heat and drain excess oil.
Add the cooked potatoes and onions to the chickpea flour batter. Mix well to combine.
In the same skillet, add the remaining olive oil and heat over medium heat.
Pour the potato-chickpea batter into the skillet, spreading it evenly.
Cook for about 5-7 minutes until the edges are set.
Carefully flip the omelette using a large plate or lid. Slide the omelette back into the skillet to cook the other side. Cook for an additional 5-7 minutes.
Once the omelette is cooked through and slightly crispy on both sides, remove from heat and let it cool slightly before slicing.
Serve the vegan Spanish omelette warm, with your choice of condiments or sauces.