Here’s an easy recipe for vegan Spanish omelette (tortilla española) that’s perfect for breakfast or brunch, though you can enjoy it for any meal of the day.
This deliciously veganized take on a classic egg dish was created by Mitch and Justine of Broke Bank Vegan, coming to us from their adopted home of Mexico. Here’s what they have to say:
We are feeling seriously inspired by all of the incredible foods we see on a daily basis in Mexico. It’s been so fun creating our vegan take on it all! This plant-based version of a classic Spanish and Mexican meal is a real winner.
Originally created in Spain (hence the name), these omelettes actually go by a few titles like “tortilla Española” or “Spanish tortilla.” They’re often confused with frittatas (Italian-style omelettes), and misunderstood as to how they differ from a regular omelette.
What makes a Spanish omelette different from the variety you’re probably used to is the “deep dish” style. There’s always sliced potatoes involved and, most of the time, onion. Our version is extra special because those of you who don’t eat eggs get to enjoy this delicious, nutrient-dense breakfast.
Instead of eggs, we use chickpea flour and black salt to create an “eggy” flavor and consistency (more on that below). Are you ready for this savory breakfast that’s vegan, gluten-free, easy, and cheap? It’s perfect for meal prep, and tastes so good you’ll want to eat it all in one sitting (don’t do that).
Time to share our tips and tricks we learned while perfecting this recipe for you:
- Use a 10-inch shallow, non-stick pan for the best fit.
- Cook the potatoes low and slow so they don’t crisp up too much.
- Make sure you flip using the plate technique described in the instructions.
- Don’t continually check to see if it’s “burning,” just use a timer and cook it on medium-low.
- If the omelette falls apart, don’t worry! It still tastes great.
For the full tutorial featuring lots more photos, pro tips, cost per serving and complete nutritional analysis, make sure to see the full post at Broke Bank Vegan’s Vegan Spanish Omelette.
- 2 medium yellow potatoes, peeled
- ½ medium white onion
- 2 small Roma tomatoes
- ¼ cup olive oil
- 1 teaspoon Mexican oregano
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon black salt (kala namak; see Note)
- 1 ¼ cups water
- Grated vegan cheese, optional
- Rinse all veggies and peel the potatoes. Chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins.
- Preheat all of the olive oil in a medium frying pan over medium-low. Add the potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
- Add the sliced onions and mix together. Cook for another 5 to 6 minutes, constantly stirring so the potatoes and onion don't brown too much.
- While you're still stirring, mix in the oregano and continue cooking for 3 to 4 more minutes. Take the potato and onion mixture off the heat and strain off the oil into a bowl (reserve it to cook the whole omelette in). Set the mixture aside to cool.
- Fry the tomato slices in the same pan over medium heat. Cook the tomatoes on each side until they turn brown, about 2 to 3 minutes per side. Remove them from the pan and set aside.
- For the omelette: Heat the frying pan to medium-low once more and pour the reserved olive oil back in.
- While the oil is heating up, mix the chickpea flour, nutritional yeast, salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into the frying pan.
- Layer the tomato slices evenly over top, then grate some optional vegan cheese over the tomatoes.
- Spread the other half of the batter evenly over the tomatoes and cheese. Using a spatula, gently work your way around the omelette to push the edges in.
- Cook the omelette for about 5 to 6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1 to 2 minutes to help it cook evenly).
- To flip the omelette, cover the frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
- Place the frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
- Remove the omelette from the pan by using the same flipping technique as you did in step 11. Let the omelette rest for 10 to 15 minutes before cutting into wedges to serve.
If you can't find black salt, just swap it out with regular sea salt.
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See lots more vegan options for breakfast & brunch.