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!
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Tortilla (Spanish Omelette). Vegan and Gluten Free
Ingredients
- Extra virgin olive oil
- 4 medium potatoes
- ½ 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 ⅛" 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.
Diana says
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!
Alberto says
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! 🙂
Hina Barrington-MIstry says
I LOVE YOUR RECIPE AND WAS WONDERING DO YOU HAVE AN EASY VEGGIE LASAGNE RECIPE AND SPAGHETTI BOLOGNESE RECIPE AS WELL.FROM Hina
Iosune says
Hi Hina! Yes, you can find them on the blog, just use the search bar 🙂
Florian says
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!
Alberto says
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! 🙂
Florian says
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.
Iosune says
I'm so happy to read that!!!! I love this recipe too 🙂
Randy says
Two Caminos later, tortilla de patata is a frequent meal in our house!
Iosune says
Hi Randy! So glad you like it 😀
Andrea says
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! 🙂
Iosune says
Hi Andrea! It's so easy to be vegan, you can enjoy your favorite dishes 🙂 Thanks for your comment!
Liane says
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?
Iosune says
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.
Tiffany says
I tried making this in a stainless steel skillet and mine stuck as well. It tastes so good though! 🙂
Iosune says
Ohhh! You probably need to use a non-stick skillet or you can also add more oil 🙂
David says
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!!
Iosune says
Thanks David!!! You're right, you have to be sooo quick 😛
Mous says
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!!!!
Iosune says
It's really easy. You place the mixture in the skillet and cook for about 5 or 10 minutes, then place a plate over the omelette and turn around, then place the omelette in the skillet and cook the other side. You can watch this video (minute two) https://www.youtube.com/watch?v=pvlkYYdIBV0 🙂
Jacqui Crook says
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?
Iosune says
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?
Koko says
Can't believe how much it looks like an egg omelette- will have to try this!
Iosune says
Thanks! Yeah, it looks and tastes like an egg omelette, I love this recipe 😛
Alex says
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!
Iosune says
Hahaha thanks! Spanish omelette is soooo yummy, I love it! 😛
Ali says
Looks great! For the healthy version, do you still use the gram/chickpea flour?
Iosune says
Yes! You should follow steps 1, 3 and 4 in both versions 🙂
Ash says
I've made similar vegan omelettes and yours look especially fluffy. What brand of besan do you use?
Thanks!
Ash
Iosune says
Hi Ash! I use this one: https://www.spicesofindia.co.uk/acatalog/TRS-Gram-Flour.html 🙂
Matt Frazier says
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!
Iosune says
I love Toledo, it's a beutiful city 🙂 Thanks for your comment Matt, I hope you like our tortilla!
Averie @ Averie Cooks says
This is genius! Pinning! Saw it on FG and love your images!
Iosune says
Thank you so much for your comment!!! We LOVE your blog 🙂
Amanda Paa (@amanda_paa) says
Yay, I've always been looking for a tortilla spanish omelette that wasn't cooked in so much oil! This looks great. Putting it on the brunch menu for this weekend.
Iosune says
Great!!! I hope you like it!!!! 🙂
Jenna says
Try this recipe! I found it came out better than the recipe I found on this site. happy cooking 😀 <3
Iosune says
Hi Jenna! Thanks a lot for your comment 🙂