Potato Tortilla with Chickpea Flour
Potato tortilla is a classic that hardly needs an introduction. But that doesn't mean it can't use a little twist.
In this version, Grano Pampa Chickpea Flour replaces the eggs and helps bind the potatoes together, creating a tortilla that's golden on the outside and tender inside.
Onion, paprika, and fresh parsley add simple flavors that work beautifully for a quick meal, packed lunch, or casual dinner.
And you can enjoy it hot, warm, or cold. It also makes a surprisingly good sandwich filling.
Yield: 4 servings
Preparation Time: 45 minutes
Difficulty: Easy
Nutritional Information: Source of Plant-Based Protein, High in Fiber, Vegan-Friendly, Gluten-Free
Ingredients
500 g potatoes
½ cup Grano Pampa Chickpea Flour
¾ cup water
1 medium onion
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon dried oregano
Salt to taste
Black pepper to taste
Fresh chopped parsley
Instructions
1. Prepare the potatoes
Peel the potatoes and cut them into thin slices or small cubes.
They don't need to be exactly the same size, but try to keep them fairly uniform so they cook evenly.
2. Cook the potatoes
Heat a large skillet with one tablespoon of oil.
Add the potatoes and cook over medium-low heat for approximately 12–15 minutes, stirring occasionally.
The goal is for them to become tender without getting too brown.
Remove from the skillet and set aside.
Helpful tip: If you want a softer, more tender tortilla, avoid making the potatoes too crispy during this first cooking stage.
3. Cook the onion
Using the same skillet, add the thinly sliced onion.
Cook for several minutes until translucent and lightly golden.
Combine with the potatoes.
4. Prepare the chickpea flour mixture
Place the Grano Pampa Chickpea Flour in a bowl.
Gradually add the water while whisking.
Add the paprika, turmeric, oregano, salt, and pepper.
Whisk until smooth and similar in consistency to a liquid egg mixture.
Helpful tip: Let the mixture rest for 5 minutes. This allows the chickpea flour to hydrate and become slightly thicker.
5. Combine everything
Add the potatoes and onion to the chickpea flour mixture.
Add the fresh parsley and gently stir until all the potatoes are coated.
Let the mixture rest for another 5 minutes so the flour can fully hydrate.
6. Cook the tortilla
Heat a 20 cm non-stick skillet with one tablespoon of oil.
Pour in the mixture and distribute the potatoes evenly.
Cook over medium-low heat for 7–10 minutes, until the bottom is firm and golden.
7. Flip the tortilla
Place a large plate over the skillet and carefully invert the tortilla.
Slide it back into the skillet to cook the other side.
Continue cooking for approximately 5–7 minutes.
Helpful tip: If the center is still very soft, cook for a few more minutes over low heat. Gentle cooking helps the tortilla set without becoming too dark on the outside.
8. Let it rest
Turn off the heat and let the tortilla rest for a few minutes before cutting.
This allows the mixture to finish setting and makes slicing easier.
9. Serve
Cut into portions and serve hot, warm, or cold.
Pair it with a fresh salad, tomatoes, greens, or simply some bread.
It also makes a great sandwich filling.
And that's it! A different potato tortilla made with chickpea flour and no eggs.
Frequently Asked Questions
Is chickpea flour potato tortilla the same as traditional tortilla?
Not exactly. The texture is slightly different, but chickpea flour creates a firm, tender and golden tortilla with a mild flavor that pairs beautifully with potatoes.
Is this potato tortilla vegan?
Yes. Since chickpea flour is used instead of eggs, this recipe is suitable for a vegan diet.
Can I add other ingredients?
Absolutely! Try adding bell peppers, spinach, spring onions, mushrooms, or fresh herbs.
Can I eat it cold?
Yes. It's delicious cold or at room temperature, making it a great option for packed lunches, picnics, or sandwiches.
Can I bake it instead?
Yes. Transfer the mixture to a lightly oiled oven-safe baking dish or skillet and bake at 190°C (375°F) for approximately 25–30 minutes, until firm and golden.
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