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Tortilla or Spanish Omelette (V + GF)

Tortilla or Spanish Omelette

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!

Vegan Tortilla Recipe

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.

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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!

Vegan Spanish Omelette Recipe

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!

Vegan Tortilla Espanola

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Tortilla (Spanish Omelette). Vegan and Gluten Free

★★★★★ 4.7 from 41 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Breakfast, Brunch, Tortilla
  • Cuisine: Vegan, Gluten-free, Spanish

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!

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

 

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  3. This is great! I’m so excited to make this. I lived in Toledo, Spain for a month each year of high school, and had plenty of Tortilla Espanola (before I was vegan, of course).

    Thanks for the recipe and all the others — I’m loving your site!

    Reply

  5. This looks absolutely amazing! Last year, while studying abroad, I visited Barcelona 3 times. Each time I went I probably ate about 5 of these. They’re so amazing!

    Reply

  7. This looks soooo amazing!! I can’t wait to try it and so sure my family will love it!

    Could you just clarify the part about putting a plate over it and flipping it? Sounds like you have an awesome technique here I don’t quite follow..

    Thank You!!!!

    Reply

      • Hi. I don’t know if my tablespoons are not the same size as they should be but chould the chickpea flour and water be liquid? Mine were very hard to stir and the tortilla ended up heavy, dense and stodgy rather than light and fluffy. What did I do wrong?

        Reply

        • Hi Jacqui! The chickpea flour-water mixture should be like beaten eggs, add more water if needed or less flour. Have you use measuring spoons?

          Reply

  8. My wife (from Barcelona) makes Spanish omelette exactly like this and I can confirm that it is great – well worth making!! You have to be quick when turning the frying pan over!!

    Reply

  9. We made this today and it was great 🙂 But I have a question: I have a cast iron pan (quite old, and untreated), and with that I have been unable to make pancakes and similar things (they all stick to the pan and fall apart when I try to flip them, which never happened with other pans). So I made this tortilla in the oven, and it came out a bit dry and crumbly. Do you know what I could´ve done wrong? Also do you have tips on how to make this tortilla in a cast iron pan?

    Reply

    • Hi Liane! You can add more oil if you use the cast iron pan, it works. I’ve never made tortilla in the oven, but you can add more water+chickpea flour, it could work.

      Reply

    • I tried making this in a stainless steel skillet and mine stuck as well. It tastes so good though! 🙂

      ★★★★

      Reply

  10. Ever since going vegan I was afraid I was going to miss out on my absolute favorite dishes… However, after trying this vegan Tortilla, I have one more delicious dish to enjoy! Thank you so much for this incredible recipe, I couldn’t taste the difference! 🙂

    ★★★★★

    Reply

  11. While hiking the Camino de Santiago last winter in November & December (starting in St. Jean Pied-de-Port and after Santiago continuing to Muxía and Fisterra), the egg-based Spanish tortilla was pretty much my go-to-meal in almost every bar I stayed at [in addition to the mandatory glass of cheap, yet amazingly good vino tinto, oh God how I miss being a pilgrim 🙂 ]. However, since I’m a vegan at home (and didn’t want to torture myself through the Camino by being able to eat only fruit & bread outside of the bigger towns, so while being a pilgrim I was an omnivore), I’m glad there’s a vegan recipe for it. I’ve never heard of the garbanzo flour egg-replacement so far, but in the pictures it does look tasty and sounds quite genius. Bought the ingredients today and will cook it tomorrow morning. Greetings from Germany!

    Reply

    • Hi Florian! I’ve been in Santiago, but never made the Camino, I’d like to hike it in the future because I’ve heard it’s an amazing experience!
      I hope you got a nice tortilla of this recipe! 🙂

      Reply

      • Oh man, I cooked the tortilla 3 times within a week now, it’s my new favourite vegan meal. I am certain I could fool anyone into believing it’s a regular egg-based omelette.

        ★★★★★

        Reply

  12. THANK YOUUUU!! I’m only getting started with this hole gluten free/dairy free diet and it’s sooo hard! I’ve been looking for recipes like this and not only do I love potatoes I just got a pack of chickpea flour, so I will definitely try this recipe soon 🙂 Greetings from Guatemala!

    ★★★★★

    Reply

    • Hello Diana! We’re trying to avoid gluten and dairy products too, and it’s hard at the beginning, but the more recipes you have, the easier it gets to eat that way!
      I hope you enjoy the recipe! 🙂

      Reply

    • I LOVE YOUR RECIPE AND WAS WONDERING DO YOU HAVE AN EASY VEGGIE LASAGNE RECIPE AND SPAGHETTI BOLOGNESE RECIPE AS WELL.FROM Hina

      ★★★★★

      Reply

  13. Hi there!

    Thanks for the recipe. I had a go, and I really like the consistency and the look of it, but for me the flavour wasn’t quite there. Everyone else here seems impressed by the flavour so I don’t know, maybe the chickpea flour I used wasn’t so good. Or perhaps just not to my taste. I’m gonna have a go at making one using tofu instead of chickpea flour see how that works.

    Cheers

    Reply

    • Hi Luke! You can also use cornstarch or cornflour, it has a less intense flavor. You can use only cornstarch or half chickpea flour, half cornstarch. I hope you like it!

      Reply

    • Hi Luke, I also found that the taste wasn’t quite there. I will make it again with more onions, more water in the chickpea flour and I think I might spice it up a little. Otherwise it was certainly filling and not unpleasant – just not what I expected.

      Reply

      • Hi Susan! I’m sorry the recipe didn’t work for you, but it’s really similar to the classic Spanish omelette, aka tortilla de patatas 🙂

        Reply

  14. I made this today for the first time and it was fantastic! We live near Alicante and we missed tortillas, not any more 🙂 Thank you!

    ★★★★★

    Reply

  15. Just made your vegan tortilla. So delicious! We lived in Spain for a few years when I was a teenager and this was my favorite food there besides the olives! I have a conversion chart that said 16 tablespoons equals one cup so that made it easier to measure. Thanks for sharing and greetings from Texas!

    Reply

  16. Hi, even though I am not a vegan, I am looking into recipes without animal product (I love animals!). One of my favorite dishes (or side dishes) is tortilla española. I was raised in Madrid and we ate tortillas very often. Your vegan tortilla española recipe popped up when I was doing my research and I am extremely happy and excited about making them following your recipe/ instructions. I love this vegan version and the pictures look amazing!

    ★★★★★

    Reply

  17. I was wondering does the recipe work as well if done with, say, broccoli, mushroom, and/or bell peppers along with the onion but minus the potato? I will try it with the potato but would also like to be able to change it up once in a while too. I’m gluten and egg free (gluten intolerance and newly developed egg allergy), but miss the fluff of real egg omelets, so I am super excited to find this recipe. Can’t wait to try it! Thank you!! 🙂

    Reply

  18. This looks amazing! I am doing a year of study abroad in Granada and I am gluten and corn free vegan, it not that easy for me to eat anything besides tomatoes and olives here! I want to experience the food as much as possible and your blog is making that possible! I have eaten tortilla twice since I got here, at a my landlord’s party and at one of the cuevas in Scromonte barrio…neither were vegan but I felt like I was insulting my hosts, and I was really hungry! Do you know of any specialty stores in Granada? I am looking forward to trying your Spanish recipes! I have looked at your Spanish language blog as well, I am very pleased to have found you! If you have any suggestions for me and eating I would be most appreciative! Muchas Gracias

    Reply

  21. Hi,
    Thank you very much for this recipe. I cooked this for dinner last night. My hubby and I loved it. So happy to find this website. We will try your other recipes soon. We live in UK, but will be going to stay in Costa Del Sol this winter for five months.

    Reply

    • Hi Juliana! I’m so happy you liked the recipe 🙂 I live in Costa del Sol, it’s beautil and the weather is amazing 🙂 I hope you like it!

      Reply

  22. Hola,

    I just found this recipe and made it over the holidays and am in love! Simple egg dishes are one of the few things, really only thing, that I still miss from pregan days and this one tasted and had the texture of a true Spanish tortilla. I will try to bring myself to try the ‘healthy’ version or may just save this for special occasions when I really need a little extra fat. Happy to have found your site and Happy New Year.

    ★★★★★

    Reply

    • Hola Carla! 🙂 Thanks a lot!!! This vegan tortilla tastes soooo good and is pretty healthy and cruelty-free, I love it!!! Happy 2015!!!

      Reply

  23. Holy Smokes! I can’t wait to make this asap. Now if it were only Sunday morning and I could make it now!

    Reply

  24. I made your recipe and was pleasantly surprised by the result.
    May I suggest a third method for cooking the potatoes? Put a small layer of oil in the skillet. When warm add the potato and onion slices. Stir for a couple of minutes till all is covered with oil and has become warm. Put a lid on the skillet and turn the heat to low. Let it braise quietly till soft. I used a non-stich frying pan and stirred it twice to get an even result. Nothing sticked. This way you maximize the flavour with as little oil as possible.
    It will taste even better if you replace the ordinary salt for Kalak Namak or Black Salt. This salt is actually pink and comes from India and is a Himalayan salt cooked with a special type of berry. This gives will give the dish an eggy, slightly sulfuric taste. It can be bought in Asian shops or online. (For the Netherlands: Salsamentum.nl).
    In my experience when you start with making the chickpea batter and let it rest till used, the mixture will be far less likely to stick.

    ★★★★

    Reply

    • Those are great suggestions! I love the idea of cooking the potatoes in a little oil with a cover on top. Will definitely try mixing up the chickpea batter first, too.

      I just made the tortilla for dinner, and we loved it. It was a lot thicker than in the photo, so flipping was not going to happen. We ended up broiling the top in the oven (non-stick skillet with plastic on the handle, so putting the whole thing in and baking it wasn’t possible). I’m going to watch the video to see how the flipping is supposed to work.

      Great recipe, Iosune, thanks for sharing!

      Reply

    • This is exactly how I’ve always made egg-based tortilla with not too much oil – with a lid, it works a treat and you get the same creamy potatoes and onions as with lots of oil – but don’t use too little oil, it’s got to be plenty but not inches of it! Also agree that the black salt is really worth hunting down!

      Reply

  25. Thanks. for your reply, you’r welcome. Sorry for the typo: it is Kala Namak (not Kalak Namak). Use twice the amount of regular salt and add at the end of a cooking process. In case of the tortilla: in the batter.

    Reply

  26. Tried this today. I used my non-stick pan and no oil. I did have to work at getting the bottom of the tortilla un-stuck to from the pan, but it did. I realize you need a nice crust to form on the bottom of the pan and then it will release easier. It flipped easily after it released from the pan. It was absolutely delicious, my family that is still learning to eat this way loved it as well. I am sad it is gone already. Oh well I just will have to make it again soon.

    ★★★★★

    Reply

  27. oh wow!!! Vegan spanish omelette! I can’t wait to try this! We eat so many potatoes, this will be an exciting change. might add a little black salt to give it that slight sulfur/egg taste. Thanks for sharing this recipe 🙂

    ★★★★

    Reply

    • Hi Tami! I tried black salt a few weeks ago and I’m in love!!!! <3 I hope you like the tortilla!

      Reply

      • we made this last night and both my boyfriend and i loved it! We added some cracked pepper and parsley. Going to try some different things in it next time – i think this will be one of our regular meals!

        Reply

  29. My first trial of this recipe turned our far from an omelette. I wish I could include a picture. It looked nothing like pictures shown on this page and I am convinced the one pictured is made with egg. I made my chickpea flour with the vitamix and mixing it with water resulted in what looked like beaten eggs. took the healthier route. my potatoes and onion cooked great in oil/water mix. my final results, did not taste or look fluffy, no yellow color, and they had a taste and a slight resemblance to scalloped potatoes. they did not flip well, It fell apart even after cooking longer than recommended time.
    2 stars because it was edible.

    ★★

    Reply

    • We are vegan, and we NEVER use eggs. I’m so sorry if the recipe didn’t work for you, but lots of readers have made this recipe succesfully. The omelette you can see in the pictures is 100% VEGAN. Here in Spain there are vegan restaurants that made omelettes and you can’t even notice they’re vegan. We don’t cheat our readers and we never will.

      Reply

      • I got a new non stick pan and golden potatos. I used russets my first go. I really hope my second trial works out better. Now I want to go to Spain. what’s area(s) has the largest vegan population?

        Reply

  31. I just made this today, it did not look nearly as beautiful as yours, but tasted very good… A little dense and very crumbly. I made it the unhealthy way and added nutritional yeast to the batter, do you (or anyone else) have an idea where I went wrong? Thanks so much, love the recipes! Visiting spain in a few weeks and was so excited to see how many vegan eateries/stores there are!

    ★★★★★

    Reply

      • Update and thanks. I think the water might be it. I have made this several dozen times and its always delicious, I have even made two at a time because we eat the first one so quickly. Thank you! Frittatas were my favorite thing before I went vegan, this has been an excellent replacement. (And, of course, visiting your country was amazing!)

        ★★★★★

        Reply

  32. I plan to make this. I have never heard of a Spanish Omelette, before. Would you suggest what to serve with it?

    Reply

  33. I’ve never had Spanish ommlette before, but I’m vegan so I tried this simple & inexpensive recipe.
    I halved the recipe for my husband & myself. I used the “healthy” version, added 1.5 tbsp of nutritional yeast and black salt. It turned out very well!! Thank you so much for the recipe!

    ★★★★★

    Reply

  34. Hi, I would love to make this recipe, but can’t use the chickpea flour because I am intolerant. I’ve read in the comments that I can replace the chickpea flour with corn flour or cornstarch. Would you recommend I use the same amount of flour/starch and water indicated for the chickpea version?

    Reply

    • Hi Ema! I’ve never made this recipe using only cornstarch, but I know some people did and it worked for them. I don’t know the exactly amount of starch you should use, I’m sorry!

      Reply

  35. This is just a cracking recipe – thanks so much! As a vegetarian who has recently taken the vegan route, I was worried about never being able to eat my favourite Spanish tortilla again, but after following your recipe I am so happy to have made this choice! It was delicious and just the proof I needed that I don’t need eggs in my diet. Thanks for posting.

    ★★★★★

    Reply

    • Hi Hail! You’re so welcome 😀 You can make any recipe you like without eggs and they’ll be healthier and also cruelty-free 🙂 Have a beautiful day!!

      Reply

  36. Hello. This looks lovely! I have used chickpea flour for quiches and omelettes before and loved it. I want to try your recipe too. Can you tell me what size pan you cook yours in? Thank you!

    Reply

  37. Really nice recipe. Recommend medium to low heat after you’ve mixed in the gram flour. Had it up a bit high to start. Put the pan under the grill for 2 minutes just tlso I could turn it before it started to burn the bottom. Thanks for the recipe

    ★★★★

    Reply

  39. Thanks for this recipe. We make it very often and my husband says it’s like the real one in Spain. I have a blog in French where I share some of my favourite recipes, among other things. So I translated your recipe and shared it (with my own photos and a link to your website of course), I hope it’s ok. If not, please contact me and I will remove it. Kind regards

    ★★★★★

    Reply

    • Hi Anso! So glad you liked it 🙂 We prefer the recipes are only in our blog, but you don’t have to remove as it’s in French. Have a nice day!

      Reply

  40. Muchas gracias por la receta! I have been sad about tortilla ever since my egg allergy was discovered years ago. I’ve never been able to figure out how to do it. Your recipe is amazing. I made it with potatoes the first time and it worked great. My host-mom used to use other vegetables so this time I just made one with green beans and it is delicious too!

    ★★★★★

    Reply

    • Hi Cassy! De nada 🙂 I’m so glad you liked it 😉 I also add green bell peppers sometimes. Have a nice day!

      Reply

  41. Hi! Im just turning vegan and was worried that with my food intolerances i’d be eating only salads from now on so it was a lifesaver to read your egg replacement. Now I can still enjoy an omlette. Thank you!! ?

    ★★★★★

    Reply

  42. Thank you for this recipe & I can’t wait to try it! This was one of my go to foods when I was in Spain – when I still consumed eggs. Thanks!

    Reply

  43. Tried this today after a long time sitting in my Pinterest recipe book, as we have recently moved to Spain this last year! We found a prepackaged vegan tortilla at the hipermercado but it was incredibly expensive (€5 for a size about ⅙ of your recipe!) and wayyyyy too oily for us to like even though we love the concept! Your healthy version rocked our palates and we will be making these regularly for an awesome breakfast or lunch! I also added nooch to the gram flour batter and lots of garlic to the recipe 😛 but I’d recommend for more onion to be included as we found that ½ wasn’t enough!

    Muchas gracias para la receta fabuloso!

    ★★★★★

    Reply

    • Hi C Bailey! De nada 🙂 I’m sooo glad you liked it 🙂 Yes, vegan tortillas are incredibly expensive and are less healthy. Have a nice day!

      Reply

  44. I discovered your blog a few days ago in search of a quick recipe for tempeh bacon. Your recipe (http://simpleveganblog.com/tempeh-bacon/) appeared at the top of my Google search and I’m glad it did–the recipe turned out perfect and delicious, and wow it was quick!

    On that page I noticed your recipe for tortilla and thought how good a Spanish omelette would be with the tempeh bacon. We tried the tortilla this evening. Oh my goodness, how wonderful it was! My 15-year-old son said his life was changed. My husband said, “Wow. This is good. Is it my birthday?”

    The tortilla and the bacon will now be a staple treat in our house and we look forward to exploring more of your recipes. From a long-time vegan family from across the Atlantic, thank you for such a great blog.

    ★★★★★

    Reply

    • Hi Sara! I’ve never eaten tortilla with bacon, but sounds amazing! Thanks a lot for your kind words 🙂 Have a beautiful day!

      Reply

  45. Looks insanely beautiful and delicious! Today, try to cook at home, I hope to get as good as You!)

    ★★★★★

    Reply

  46. Thank you for this lovely recipe. It turned out very well, but the flavour was outstanding, far better than egg omelette ( I did use the black salt too) .X

    ★★★★★

    Reply

  47. Hello,
    A friend of mine made this and I really liked it. I would like to add eggs to this recipe. How would I do this or more like what should I take out:-)

    Reply

    • Hi Anna! I’m vegan, so I don’t eat eggs. They’re not healthy and they’re also bad for the environment and the animals. I suggest you make this vegan recipe, it’s a better choice 😉 Have a nice day!

      Reply

  48. Can’t wait to try this. I love tortilla española but did not think there might be a vegan version. Thanks a lot.

    You have a wonderful site. I love the recipes and the photos!!!

    Reply

  49. looks awsome.
    but one question, after mixing potatoes and onion mixture in chickpea flour, the consistency should be like batter or it should be made like dough?

    Reply

  52. People are often surprised how easy it is to make vegan Spanish food. Since you’re usually cooking with olive oil anyway, it’s easy to avoid butter fat, cream, or bacon that so many chefs use as a crutch. We make a delicious vegan paella that’s a hit even with the omnivores!

    Reply

  53. Made this today (traditional style) and it went so well. Was worried that the gram flour, which I’d never used before, would give a distracting taste. Shouldnt have worried and honestly deserves the rave reviews for a filling and hearty vegan dish. Thank you!

    Reply

  54. Hola,

    thanks for the recipe. I’m gonna cook my first vegan tortilla tonight. The original tortilla is a dish we cook, like almost everyday ???????? So, I’m very excited about the vegan one.

    Could you approximately say how much eggs 16 tablespoons of chickpea flavor would be? I cook tortilla in a small pan (cause it’s the best for it) and add 4 eggs.

    Reply

  55. I’ve been living Spain for almost two years and I LOVE tortillas de patatas!! I had been wanting to make them for awhile but was put off by how much oil was used to make them. I’m so excited to try your recipe!

    Reply

  56. Wow, amazing, although I put too much potato so it was sticking out, looked a bit different than your but still looked great and tasted really good. My brother said he would not guess there was no egg in it. I admit I did the more oil version 🙂 the taste of potatoes, onion and olive oil ….hmmm, thank you

    ★★★★★

    Reply

  57. hi…im following a no added fat vegan diet so i never add oil…any suggestions as to whether or how i could eat this WITHOUT oil?…..thx
    georganne

    Reply

    • Hi Georganne! I’ve never made this recipe without oil, so I don’t know if you could make it using water instead, but you could try…

      Reply

  58. Thank your for this recipe, it’s amazing! While walking the Camino de Santiago in October of 2016, I fell in love with the spanish tortilla. I planned re-creating it at home… Then all of a sudden, on the first day after finishing the Camino, I decided to become a vegan. 😀 After almost 1,5 years of being a happy vegan, I finally decided to finally give it a try. Vegan tortilla rocks! Thank you!! <3

    ★★★★★

    Reply

  59. Absolutely amazing! Just made it for a family BBQ and nobody knew it didn’t have eggs in. It tastes exactly like the original recipe! Well done guys, fabulous recipe.

    ★★★★★

    Reply

  60. I seriously followed all the steps and it ended in the bin, tastes and feels disgusting in the mouth 🙁 such a shame I’ve always wanted to try vegan omelette

    ★

    Reply

    • Hi Ana! This recipe is so popular on the blog and also on our Spanish blog, so maybe you made something wrong, because this recipe works. Did you use the same ingredients? If you tell me more, I can help you 🙂

      Reply

  61. LOVE THIS!! Lived in Zaragoza as a preteen. Our neighbor taught mom to make these. Thought I had to give them up to go vegan. Just made it and truly don’t miss the eggs. Same familiar smell as it cooked, tasted even better! Gracias!

    Reply

  62. The first time I made this, I second-guessed the ingredients and it was very good, but a little challenging to execute. The second time (today) I followed it to the letter (except that I added some nutritional yeast because I didn’t have black salt), and it was even better! My tip: If you are doubling the recipe, you can cook he potatoes in the same amount of oil and water for the healthy version, BUT make sure that you make 2 individual tortillas or it won’t get done all the way through. I made that mistake the first time.
    The chickpea flour adds extra protein too. A very great and appropriate egg substitute.
    I used a cast iron pan because that’s all I had. It as heavy, but I followed the video for flipping and it came out (almost) perfectly.
    This recipe is perfect! I will be adding this one to my permanent recipe collection.
    Thanks for sharing!

    ★★★★★

    Reply

    • Hi Sarah! You’re so welcome, I’m so glad you liked it. Thank YOU for your valuable comment 🙂

      Reply

  63. Sooooo good! Made this recipe nearly exactly as stated above. I went halfway between the healthy & traditional version in terms of the amount of olive oil. I also added an entire onion instead of half.. but holy moly does taste like the real thing! Didn’t have black salt but it’s still so frickin good! Will definitely remake..

    ★★★★★

    Reply

  64. Tried this recipe today after having eaten a great vegan tortilla at Buena Vida restaurant in Tenerife (I think they use a similar recipe). I didn’t have any black salt, but it tasted great without it.

    Thank you for sharing this great recipe.

    ★★★★★

    Reply

    • Hi Martin! You’re so welcome 🙂 Yes, vegan omelettes in Spain are usually made with chickpea flour. So glad you liked it!

      Reply

  65. Definitely, your tortilla spanish omelette vegan and glutenfree is awesomeness! This is a great recipe, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

    ★★★★★

    Reply

  66. This is an amazing recipe. I can definitely reccomend making it with a non-stick pan. It makes the turning of the tortilla soooo much easier!

    ★★★★★

    Reply

  68. That tortilla spanish omelette is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

    ★★★★★

    Reply

  69. This was absolutely delicious and have now made it a few times. I just need to work out how to turn it over without breaking it!

    ★★★★★

    Reply

  70. If I made this on Friday would it last until Sunday in the fridge or is it better to cook it near Sunday?

    Reply

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