A vegan Spanish omelette made with sliced potato and chickpea flour. Easy, healthy, economical and delicious.
Chickpea flour is remarkably versatile and works brilliantly as an egg substitute in savoury dishes. Also known as besan, gram or garbanzo flour, it’s simply ground dried chickpeas and is widely available in most supermarkets, Asian grocery stores and health food shops.
Its dense texture gives a satisfying bite and it absorbs other flavours well. For a more authentic “eggy” note, a pinch of black salt (kala namak) is a great addition, though it’s optional.
I had some leftover new potatoes from a previous dish, which was the perfect excuse to try a vegan Spanish omelette. The chickpea batter produced a lovely texture and flavour, and the result is delightfully moreish.
This omelette is great hot or cold, so it’s ideal for packed lunches, picnics or quick snacks on the go. It’s filling, naturally gluten-free, high in plant protein and relatively low in calories — a simple, nourishing meal.
More Vegan Chickpea Flour Recipes
Vegan Mini Quiches
Vegan Chorizo Frittata
Chickpea Crepes with Creamy Mushrooms
📖 Recipe
Vegan Spanish Omelette
8 slices
10 minutes
30 minutes
40 minutes
A simple, comforting vegan Spanish omelette that’s naturally gluten- and grain-free. Perfect served warm or chilled.
Ingredients
- 2 tbsp olive oil
- 1 large red onion, sliced
- 300 g / 10.5 oz new potatoes (waxy), cut into medium slices
- 90 g / 1 cup chickpea flour
- 240 ml / 1 cup water
- (optional) a pinch of black salt (kala namak)
- Salt & pepper, to taste
Instructions
- Heat 1 tbsp oil in a medium frying pan. Add the sliced onion and potatoes and cook gently over low heat for about 20 minutes, stirring occasionally, until the potatoes are tender. Add a splash of water if they start to stick.
- While the potatoes cook, whisk the chickpea flour with the water until smooth. Season with salt and pepper and add black salt if using.
- When the onion and potatoes are cooked, fold them into the chickpea batter so they’re evenly coated.
- Wipe the pan clean, heat the remaining 1 tbsp oil, then pour in the mixture. Spread it out evenly and cook over medium heat for 5–8 minutes until the underside is set and golden.
- When the top starts to set, either invert the omelette onto a plate and slide it back into the pan to cook the other side, or place the pan briefly under a preheated grill to finish the top.
- When both sides are golden and the omelette is cooked through, transfer to a board and cut into 8 slices. Serve hot or cold with a green salad. Store leftovers in the fridge for up to 3 days.
Nutrition Information
Yield 8
Serving Size 1 slice
Amount Per Serving
Calories 81
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 63mg
Carbohydrates 8g
Fiber 1g
Sugar 2g
Protein 3g
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