Spanish omelette is a typical Spanish dish called tortilla española or tortilla de patatas. This one is without egg and can be served as a main course.

Serves: 4 people


4 medium potatoes
1 medium onion
Olive oil
55 g chickpea flour or tempura
125 ml milk (cow, soy or oatmeal)
1 pinch turmeric or saffron



Wash, peel and cut the potatoes in thin uneven slices. Peel, wash and dice the onion.
Heat oil in a frying pan. When hot, add the onion. Once golden, add the potatoes and salt to taste.
In a bowl put the flour or tempura, milk and turmeric or saffron. Mix well until smooth and even.
When the potatoes and onion are well cooked drain the oil and add them to the bowl.
In an non-stick pan, heat a little olive oil. Add the mixture and spread evenly. Let fry until light brown and flip with a lid or plate to cook on the other side. It must be cooked well inside.