Tortilla (or Spanish Omelette) has always been one of my favorite dishes, since I was a child. It’s a typical Spanish recipe, probably one of the most famous in our country. We call it “tortilla de patatas” (potato omelette in English) and it’s made of eggs, potatoes, olive oil and salt, and some people add onion too. This is a vegan version and it’s so delicious, you won’t even notice the difference!
Traditional Spanish Omelette is made with potatoes fried in olive oil, it’s really yummy, but it’s not very healthy, so we’re gonna share with you the traditional recipe and a healthier version, that only requires two tablespoons of oil.
Here in Spain we always use olive oil for cooking, but you can also use whatever oil you like. I love olive oil, I couldn’t live without it!
We’ve used gram or chickpea flour with cold water instead of eggs, it’s really cheap, simple and easy, and it tastes amazing. There are other alternatives to substitute the eggs but this is our favorite. This recipe is gluten, soy and dairy free and it’s also vegan, requires 6 ingredients, or 5 if you don’t want to add onion (but I really recommend it!). Have you ever tried tortilla or Spanish Omelette? It’s really tasty, you’re gonna love it!
Tortilla (Spanish Omelette). Vegan and Gluten Free
- Prep: 5 mins
- Cook: 40 mins
- Total: 45 mins
- 4 1x
- Breakfast
- Vegan, Spanish
Servings 4 1x
Tortilla (or Spanish Omelette) is a typical Spanish recipe, probably one of the most famous in our country. This is a vegan version, so delicious!
Ingredients
- Extra virgin olive oil
- 800 grams or 28 oz potatoes (about 4 medium potatoes)
- 1/2 onion
- 16 tablespoons gram or chickpea flour
- 16 tablespoons water (+ 1 cup or 250 milliliters water if you make the healthy version)
- Salt to taste
- Dash of black salt or Kala Namak (optional)
Instructions
- Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or 1/8″ thick. Peel and chop the onion into small pieces.
- At this step, you’ll have to choose one version. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when the oil is hot, add potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Traditional version: In a non-stick frying pan, heat the olive oil on medium high heat, add potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
- In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
- Place one or two tablespoons of olive oil in a frying pan and heat on medium heat. Pour in the potato onion mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it’s totally cooked.
- Add black salt to get a truly authentic egg-like taste.
Notes
Follow steps 1, 3 and 4 in both versions.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 310
- Sugar: 4.8 g
- Sodium: 27.8 g
- Fat: 8.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 49.9 g
- Fiber: 7.2 g
- Protein: 9.4 g
Excellent recipe. Tried it once and now making it again. We are vegetarians and not big on eggs, this is perfect for us! Very pleased to find a vegan version. Thanks so much for this!!
Hi Asha! So glad you liked it 🙂
First time making this and it turned out perfectly! Thank you so much for posting such a delicious and straightforward recipe. It’s going on the favourites list!
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Hi Edie! Thanks for your kind comments 🙂
Delicious! This is my fav Tortilla española recipe.
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Hi! I’m so glad you liked it 🙂
Hi, we love tortilla de patatas. Because of fructose malabsorption we cant use chikpea flour, can we use rice flour? Do you have any idea if it works? Because rice flour is thick. Thanks.
Hi! Maybe cornflour works better but I think you can also try to use rice flour 🙂 Hope you like it!
well before reading your comment, I already cooked one with rice flour. I put half ingredients of what you said in case it doesn’t turn out well and I have to either eat it sadly or throw it :D. It tasted too much like a flour. I didn’t like it but my husband liked it and advised me to put more potato, less, rice flour and more water, I did second time as he suggested and the result is really nice. I was sad that i wouldn’t be able to eat tortilla de patatas when vegan, I am happy about this recipe. Thanks a lot. I also like the idea that you don’t only put alternative vegan recipes, you also try to give healthy versions. I am glad to find your website and I am hoping to do more of your recipes little by little. Keep up the good job! 🙂
Hi! Thank you so much for your kind words 🙂 I’m glad you liked it!
Brilliant vegan tortilla tasty and easy to make
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Thank you so much, Samantha!
Thank you for this wonderful recipe! I have made it many times over the past few years and absolutely love it – comes out perfect every time, even if you experiment a little with different methods, quantities etc. The first time I did the traditional version, and it was just so beautiful, it whisked me back to Spanish holidays past! These days I tend to do the healthier one (my metabolism ain’t what she used to be!) and I find there’s very little difference. I was given a tortilla/omelette pan a few years ago (it’s like two non-stick pans that hinge together) and it makes flipping much easier than the plate method, so it’s a good investment for those who make this a lot! My one issue is counting out the 16tbsp – I have to declare “no one talk to me for a bit!” so I don’t lose count, so I will make a note of what this weighs next time and go off that in future. 🙊 Particularly lovely as a lunch dish wish a nice traditional alioli!
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Hi Danielle! Thanks for your kind words and comment 🙂
Hi Danielle – 1 tbsp is 15ml so 16 tbsp is 240ml or 1 cup. Hope that helps
Awesome quick and easy recipe, definitely add black salt to make it authentic
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Hi Luke! I’m so glad you liked our tortilla recipe 🙂
I havent made it yet
but I thank you kindly for the recipe as I am a nine yr old polish vegan living in the canary islands and really love these tortillas my mom buys vegan ones from the store but we will make these as they are healthier. I will also use Judiths’s suggestion I will rate it later after eating
Hi Frank! Thanks for your kind comment 🙂 Hope you all enjoy our tortilla recipe!
hi I’m doing this for my school work it looks really good and tasty 😀 I’m looking forward to it.
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Hi! Hope you all like it 🙂
This turned out beautifully. Followed all your suggestions. I ate it all up before I could photograph it. That says it all. This was my first experience to use chickpea flour. I can see more of it in my future. Thanks so much
Hi Susan! So glad you liked it 🙂 Have a nice day!
What does 16 tablespoons gram or chickpea flour mean?
Hi Cynthia! Gram flour is a pulse flour made from ground chickpeas 🙂
Hi! Thanks for the recipe Iosune, I am Spanish and have a Vegan daughter so she misses Tortilla. Just two suggestions: no need to use so much oil in non stick pans. My mum has always used much less oil and stirred the potatoes carefully but much more often. Also, it is wiser to add the finely chopped onion ( plenty 😃) a little later so that it does not burn.
Hi Judith! Thank u so much for the suggestions 🙂 Have a nice day!