Vegan Spanish Tortilla for Toddlers & Families (Easy & BLW-Friendly)
This vegan Spanish tortilla is a healthy, egg-free twist on the classic dish, made with simple ingredients like potatoes and chickpea flour. Perfect for kids with allergies, this soft and satisfying recipe is ideal for family meals, brunch, or meal prep.
Equipment
- 1 Large frying pan
Ingredients
- 750 g potatoes, peeled and thinly sliced
- 1 large white onion, finely diced
- 120 g chickpea (gram) flour
- 3 tbsp vegan butter, divided
- 310 ml Water
- 35 ml Olive oil
- 1 tsp Kala Namak (Black Salt) naturally high sulfur content, which gives it a distinctive flavour and aroma similar to cooked eggs.
Instructions
- Prepare the potatoesPeel and thinly slice the potatoes. Cook them in boiling water for about 15 minutes until just tender. Drain and rinse with cold water to prevent sticking.
- Cook the onionFinely dice the onion and fry in 2 tablespoons of vegan butter over medium heat until soft and golden.
- Make the batterIn a bowl, whisk together the chickpea flour, water, and olive oil until smooth and lump-free.
- Combine everythingAdd the cooked potatoes and onions to the batter. Season with black salt (kala namak) and pepper, then gently mix until everything is well coated.
- Cook the tortillaHeat the remaining tablespoon of vegan butter in a large non-stick pan over medium heat. Pour in the mixture and spread evenly. Cover with a lid and cook for 10–12 minutes until set.
- Flip and finish cookingCarefully flip the tortilla (using a plate if needed) and cook the other side for another 10–12 minutes until golden and fully cooked through.
- ServeLet it cool slightly, then slice and serve warm or at room temperature.
Notes
How to flip your tortilla (without breaking it 🙈)
Place a large plate over the pan, then carefully flip the pan so the tortilla lands on the plate. Slide it back into the pan to cook the other side. Take your time — confidence helps, but slow and steady wins here! Use a non-stick pan
This makes a huge difference when cooking and flipping. It helps the tortilla hold together and prevents sticking. Don’t rush the cooking
Cook on medium heat and give it time to set properly before flipping. If it’s too soft in the middle, it’s more likely to break. Press it gently
After flipping, lightly press the tortilla down with a spatula to help it hold its shape and cook evenly. Let it rest before slicing
Allow the tortilla to cool for a few minutes before cutting — this helps it firm up and makes slicing much easier.
Place a large plate over the pan, then carefully flip the pan so the tortilla lands on the plate. Slide it back into the pan to cook the other side. Take your time — confidence helps, but slow and steady wins here! Use a non-stick pan
This makes a huge difference when cooking and flipping. It helps the tortilla hold together and prevents sticking. Don’t rush the cooking
Cook on medium heat and give it time to set properly before flipping. If it’s too soft in the middle, it’s more likely to break. Press it gently
After flipping, lightly press the tortilla down with a spatula to help it hold its shape and cook evenly. Let it rest before slicing
Allow the tortilla to cool for a few minutes before cutting — this helps it firm up and makes slicing much easier.
Nutrition
Serving: 165gCalories: 175kcalCarbohydrates: 25gProtein: 5gFat: 7gPotassium: 500mgFiber: 3gCalcium: 40mgIron: 1.5mg
Tried this recipe?Let us know how it was!