--- title: "Another Spanish 'Omelette' - IVU - International Vegetarian Union" description: "The IVU is a growing global network of independent organizations which are promoting vegetarianism worldwide." url: "https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/item/another-spanish-omelette.html?category_id=116" date: "2026-11-05T23:54:15+00:00" language: "en-GB" --- ![](https://ivu.org/media/yootheme/cache/2a/another-spanish--omelette--1792851951-2a0a269c.jpg) [ << VFA Home ](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy.html) [ ](https://ivu.org/Breakfast%20and%20brunch,%20Main%20course,%20Venezuela,%20Spain)[Breakfast and brunch](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/category/breakfast-and-brunch.html), [Main course](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/category/main-course-for-lunch-and-dinner.html), [Venezuela](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/category/venezuela.html), [Spain](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/category/spain.html) # Another Spanish 'Omelette' by Carmen Silva This vegan take on the classic Spanish omelette uses a clever chickpea flour batter in place of eggs. Packed with potatoes, onions, and vibrant broccoli florets, it cooks up golden and satisfying. Enjoy it hot right out of the pan or serve it cold for a perfect picnic dish. ![](https://ivu.org/images/yootheme/icon-clock-large.svg) Total Time 45 mins ![](https://ivu.org/images/yootheme/icon-difficulty-medium.svg) Difficulty Medium ### Translate this page to your language! 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Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter. Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. Season it with salt and pepper. 2. Boil the potatoes 'al-dente', then slice. 3. In a pan, stir-fry the sliced onion in 1 teaspoon of olive oil. 4. Add the sliced potatoes and stir until golden. 5. Add the broccoli florets and pour the batter along the vegetables. 6. Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side. 7. Serve hot or cold. ### Notes: Source tips: The amount of potatoes depends on how hungry you are. Broccoli looks great in this dish, but any other vegetable can be used. When turning the omelette, a plate can help; using a non-stick pan will make the turn a lot easier. **Serving info:** Total recipe: 847g · Yields 4 portions · Portion size: 211g | Nutrient | Per 100g | Per Portion | % Daily Value | |---|---|---|---| | Energy (kcal) | 72 | 153 | 8% | | Carbohydrates (g) | 12.7 | 27.0 | 10% | | ↳ of which sugars (g) | 2.1 | 4.5 | 9% | | Dietary fiber (g) | 2.5 | 5.2 | 19% | | Protein (g) | 3.2 | 6.7 | 13% | | Total fat (g) | 1.2 | 2.5 | 3% | | ↳ Saturated (g) | 0.2 | 0.4 | 2% | | ↳ Monounsaturated (g) | 0.7 | 1.5 | - | | ↳ Polyunsaturated (g) | 0.3 | 0.6 | - | | ↳ Trans (g) | 0.0 | 0.0 | - | | Sodium (mg) | 47 | 100 | 4% | | Calcium (mg) | 21 | 45 | 3% | | Iron (mg) | 0.6 | 1.2 | 7% | | Potassium (mg) | 212 | 450 | 10% | | Vitamin C (mg) | 29 | 62 | 69% | | Vitamin B12 (µg) | 0.0 | 0.0 | 0% | ### Ingredient data sources - Onion — 110g — Onions, raw — USDA SR Legacy - Potatoes — 250g — Potatoes, raw, skin — USDA SR Legacy - Broccoli — 300g — Broccoli, raw — USDA SR Legacy - Chickpea flour — 60g — Chickpea flour (besan) — USDA SR Legacy - Olive oil — 5g — Oil, olive, salad or cooking — USDA SR Legacy ⚠️ = estimated or sourced outside the listed databases. % Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet). 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