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Protein Tortilla

by Cléo Martins
Very easy to prepare, this Cruelty-Free version of the Spanish tortilla, besides of being very tasty, is an excellent alternative for those days when one doesn't feel like spending too much time in the kitchen, as well as an excellent option to take to work and for outdoor snacks.Seal APPROVED VFA 500pixels
Total Time
8 hours

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Simple Tasty Recipes

Ingredients for 4 Servings

  • 150 grams
    raw chickpeas
  • 200 grams
  • 100 grams
  • 10 ml
    olive oil + oil for garnishing
  • Fresh parsley
  • ¼ tsp
    turmeric powder
  • Salt and pepper


  • Preparation Time
    35 minutes + soaking time
  • Cooking Time
    8 min
  • Total Time
    8 hours

Goes Great with


  1. Soak the chickpeas in plenty water during at least 8 hours. Drain the chickpeas and pulse in a food processor – set aside.
  2. Mince de peeled onion and coarsely grate the carrot.
  3. Add all the ingredients to a large bowl and stir until well blended, if necessary, use your hands.
  4. Taste the seasoning and pour the batter into a non-stick pan coated with olive oil.
  5. Cover the pan and cook on medium heat for about 8 minutes, then flip the tortilla over and cook for a further 8 minutes.
  6. Serve with a salad.


If you want the egg flavor, you may use a pinch of black salt instead of sea salt.

To flip the tortilla, check if it is completely loose in the pan, flip it over the pan lid and slide it back into the pan to cook the other side.

Nutrition facts

One serving (399.8 g) contains and:
Energy: 1047.84 kcal
Protein: 31.89g
Lipids: 70.16g
Carbohydrates: 85.82g
Dietary fiber: 23.00g
Tryptophan: 0.39mg
Threonine: 1.36mg
Isoleucine: 1.41 mg
Leucine: 2.32 mg
Lysine: 1.77 mg
Methionine: 0.52 mg
Cysteine: 0.57 mg
Tyrosine: 0.90 mg
Phenylalanine: 1.61 mg
Valine: 1.62 mg
Histidine: 0.87 mg
Saturated fatty acids: 17.42 g
Omega-6: 0mg
Omega-3: 0mg
Calcium: 313.65 mg
Iron: 10.51mg
Zinc: 6.80 mg
Vitamin C: 92.2 mg



English translation: Mirian Meneses Costa

Goes Great with

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