Vegan Chickpea Torta Recipe
A Vegan Alternative to the Famous Spanish Torta
When I first gave up eggs a few years ago, the hardest meal for me to prepare was breakfast.
Between pancakes, oatmeal and cereal, my family and I were tired of having sweet breakfasts. And I missed the big family Sunday breakfasts we used to have each week.
As a kid, I remember always having Spanish Tortas for breakfast. Somehow, I mastered the art of making them at a young age, so I could eat them any morning I wanted. We made them with just about every animal product imaginable -- eggs, bacon, ham, sausage, and cheese.
So naturally, Spanish Tortas went out the window once I started eating a vegan diet. But when I saw a recipe that used chickpea flour instead of eggs, I couldn't help but be intrigued.
I can’t remember where I first saw the recipe or what exactly the ingredients were, but I know the water to chickpea flour ratio was 1:1. So with that in mind, over the last few years, I’ve played around with it. I’ve tried adding lots of different veggies to the mix, such as mushrooms, kale, spinach, peppers, etc. But the one I’ll be sharing today is my family’s absolute favorite. As an added bonus, it also happens to be the simplest!
For all you parents out there -- I have found that not all my kids like the torta. My youngest kids in particular are still at the age where they want everything deconstructed. So I usually make extra potatoes for them, and a torta for everyone else. I make even more potatoes than I think they’ll eat -- because who doesn’t love leftover breakfast potatoes later in the day?
I also like to make a quick pico de gallo to go along with the torta. Once the torta’s ready to eat, I garnish it with arugula, the salsa, and avocado. It’s delicious -- plus, it looks beautiful!
- 1 Tsp Olive Oil
- 3 small potatoes
- 1/2 yellow onion, sliced
- 1 cup chickpea flour
- 1 cup water
- Salt and pepper to taste
PICO DE GALLO TOPPING
- 2 chopped tomatoes
- 1/8 cup chopped red onion
- 1/2 chopped pepper of your choice (I like yellow for the color variation)
- 2 tbs red wine vinegar
- 2 tbs oil (I have been loving Avocado Oil recently)
- Fresh Basil
- Salt and pepper to taste
- Chop potatoes and sauté in oil on medium heat until cooked through and lightly browned. Remove and place in bowl.
- Slice onions and sauté in oil on medium heat until translucent. Remove and place in bowl with potatoes.
- Add more oil to coat pan and leave on medium heat.
- In a separate bowl, combine chickpea flour and water. Whisk thoroughly, then pour over potatoes and onions. Toss so all potatoes and onions are fully coated.
- Return to pan. Make sure mixture is evenly spread out on pan. Cook uncovered for about 5 minutes, or until cooked through.
- Place a large plate over the top and flip the torta. Return to pan for 3 mins to cook the other side.
- Serve hot with arugula, pico de gallo, and avocado (optional).
PICO DE GALLO
- Combine chopped tomatoes, red onion, and pepper in bowl.
- Drizzle oil and vinegar and toss lightly.
- Add salt, pepper, and basil and toss.
So there you have it! I’m so happy I still get to enjoy one of my very favorite childhood breakfasts. What’s your favorite vegan breakfast?
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