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          Vegan Lupin Tortilla

Super fluffy Spanish-style vegan omelette. Our Chief Lupinist's Vegan Lupin Tortilla can be enjoyed hot or cold - served as tapas or even as a main course. 

Preparation time 10 mins
Cooking time 10 mins per tortilla

160g chick pea flour
40g TLC Lupin Protein Flakes
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon baking powder
Pinch chilli flakes
480ml cold water
1 medium onion – finely chopped
Olive oil for frying


  1. Combine all dry ingredients in a bowl.
  2. Add the water.
  3. Beat thoroughly into a batter. The batter will be quite watery.
  4. Add the onion and mix in.
  5. Heat a generous amount of olive oil in an 8 inch / 20cm non-stick frying pan on a medium heat.
  6. Add 1/3 of the batter.
  7. Cook gently, pushing the edges with a spatula to ascertain when ready to flip over.
  8. You should be able to move the tortilla without it sticking to the pan and the top should be thickening a little at the point when it is turned over.
  9. Flip and cook the other side until the tortilla can be pushed round without it sticking.
  10. Serve immediately.

The Lupinist’s Tips
Can also be eaten cold. Will keep a few days in the fridge. Delicious with Indian pickles.