By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
261 cal · 50 min
Spanish Vegan Tortilla
Recipe GLPRe1e09077db2bfb
A hearty Spanish-inspired vegan tortilla made with chickpea flour and tender roasted potatoes, onions, and bell peppers. This plant-based dish is naturally gluten-free, protein-rich, and can be enjoyed warm or at room temperature.
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Ingredients
2 tablespoons olive oil
1 large red onion, sliced
1 large potato, cut into medium slices
1 small red bell pepper, diced
1 cup chickpea flour
1 cup water
1 teaspoon black salt
1 teaspoon black pepper
Directions
Heat 1 tablespoon of the olive oil in a large skillet over low heat. Add the sliced red onion, diced red bell pepper, and potato slices to the pan. Cook gently, stirring occasionally, for approximately 20 minutes until the potatoes are completely soft and tender.
While the vegetables are cooking, whisk together the chickpea flour and water in a mixing bowl until you achieve a smooth, lump-free batter. Season with the black salt and black pepper, stirring well to combine.
Once the potatoes and onions have finished cooking, transfer them to the chickpea flour mixture. Gently fold everything together until all the vegetables are evenly distributed throughout the batter.
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the chickpea and vegetable mixture into the pan, spreading it evenly. Cook for 5-8 minutes until the bottom becomes golden brown.
Carefully flip the tortilla and cook the other side for another 5-8 minutes until it is golden brown and cooked through. Remove from heat and cut into slices. Serve hot or at room temperature.
Comments
This recipe nails availability and cost for Charlotte shoppers—every ingredient is a standard stock item at Food Lion, Harris Teeter, ALDI, and Kroger, with chickpea flour increasingly common even at Walmart. At roughly $6–7 for four servings (potatoes and onions are the bulk, a few dollars total), the per-serving cost lands well under $2, making it genuinely cheap. The stated fifty minutes is honest for a stovetop tortilla, though note that the potato-onion base needs ten to fifteen minutes of patient pan-frying to soften properly before the chickpea custard goes in, so don't expect full hands-off time. The real strength is household fit—it's a fill-the-plate dinner that requires only occasional attention, reheats beautifully in a skillet or microwave, and works for vegetarians and meat-eaters alike as a main or a lunchbox leftover.
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