Vegan Spanish Potato Omelette – Tortilla de Patatas

Image of Vegan Spanish Potato Omelette – Tortilla de Patatas

Vegan Spanish Potato Omelette – Tortilla de Patatas

By Bit of the Good Stuff

Average rating: 5.0 • Rated by 3 users

Servings: 4

Total time: 55 min

Preparation time: 25 min

Cooking time: 30 min

Cooking method: Cooking

Difficulty: Beginner

This Spanish omelette is one of my favourite comfort foods! It’s easy to make and can be served hot or cold. As a main meal, my family loves to serve it warm, with roasted vegetables and baked beans. Served cold, it’s perfect for lunchboxes, picnics, buffets and tapas parties. This recipe makes one omelette 22cm / 9” in diameter.


waxy potatoes e.g. charlotte, maris peer or salad potatoes • 600 g
extra virgin olive oil • 1½ tbsp
1 large onion
minced garlic • 2 tsp
salt • 0.5 tsp
soya milk • 60 ml
silken tofu, drained • 300 g
Dijon mustard • 1 tsp
gram flour (aka chickpea flour, besan flour) • 45 g
nutritional yeast flakes • 2 tbsp
cornflour (cornstarch) • 2 tbsp
ground turmeric • ¼ tsp
black salt (kala namak) optional – adds an ‘eggy’ flavour • ¼ tsp
vegetable oil (for greasing the pan) • 2 tsp


Preparing the omelette


Prepare a large pan of boiling water.


If you wish, you can peel the potatoes (I prefer to leave the skin on). Cut the potatoes into halves or quarters, then into 0.5cm / ⅕ inch slices. Boil the potatoes for 10 minutes or until tender, then drain using a colander.


Meanwhile, heat ½ TBSP extra virgin olive oil in a large non-stick frying pan (skillet) on medium-low heat and cook the onions, stirring now and then.


Prepare the batter: place the milk, silken tofu, mustard, gram flour, nutritional yeast, cornflour, turmeric and black salt (if using) in a large mixing bowl and blend smooth using a hand blender (alternatively use a jug blender).


When the potatoes are tender, tip them into the frying pan with the onion. Add 1 TBSP extra virgin olive oil, 2 tsp garlic and ½ tsp salt. Continue cooking for a couple of minutes on medium heat, stirring regularly until the potatoes are fully coated in the oil and salt. (They should start to turn a light yellow colour). Taste test and add a touch more salt or oil, if needed.


Add the contents of the frying pan to the batter in the mixing bowl and stir through.

To Pan-Fry the Omelette:


Coat the bottom of a clean, non-stick oven-safe frying pan (skillet) with oil and heat on medium heat. (I use a rapeseed/canola oil spray as I find it less sticky than olive oil). Tip the omelette mixture into the pan and use a silicone spatula to distribute it evenly; smooth the top and neaten the edges. Cook for 15 minutes on medium-low heat, or until the edges start to firm up.


Towards the end of the cooking time, preheat the grill (broiler). Place the frying pan under the grill (with the handle sticking out) until the omelette is lightly browned (about 3 minutes). Keep a watch on it as it can burn quickly. Using an oven glove, remove the pan from the grill. Leave to rest for at least 10 minutes (it will firm up as it cools), then loosen with a slotted turner and transfer to a chopping board.

To Oven-Bake the Omelette:


Pre-heat the oven to 200C (180C fan). Grease the sides of a 22cm / 9” loose-bottom flan tin and line the bottom with non-stick baking paper. Add the omelette mixture and press it down using a silicone spatula. Cook for 30 minutes, or until the tortilla is firm to the touch and a skewer inserted through the middle comes out clean. Leave to rest for at least ten minutes (it will firm up as it cools), then gently run a knife round the outer edge and transfer the omelette to a chopping board.


Stored in an airtight container in the fridge, the tortilla will keep for up to five days. To re-heat the tortilla, I squirt a couple of sprays of rapeseed (canola) oil in a frying pan and cook the omelette slices on medium heat, turning regularly until warmed through.

Comments are loading...

Community comments