View All RECIPES by Bianca Zapatka
This eggless version of Spanish Omelette is my vegan take on the classic Tortilla Española! It is made using chickpea flour, soy milk, spices, and tender potato slices for a filling and flavorful breakfast or brunch. This is also ideal for packed lunches and picnics or as on-the-go snack. It is a gluten-free recipe with plenty of protein, carbs, and fiber mixed in.