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.
Michelle says
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!
Iosune says
Hi Michelle! I usually use a 10 inch frying pan (20 cm) 😉 Hope you enjoy it!
Hail says
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.
Iosune says
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!!
Ema says
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?
Iosune says
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!
Bevy O says
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!
Iosune says
Hi Bevy! I'm glad you liked it 😀
Susan says
I plan to make this. I have never heard of a Spanish Omelette, before. Would you suggest what to serve with it?
Iosune says
Hi Susan! I love to eat Spanish omelette with a huge salad 😉
susan says
Thanks!
susan says
I made this tonight and it came out wonderfully.
Iosune says
I'm glad to read that! 😀
Meagan says
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!
Iosune says
Hi Meagan! Maybe you should add more water to the batter... I hope you like my country! 🙂
Meagan says
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!)
Iosune says
Thank you so much Meagan!!! <3 I'm so glad you liked Spain 😉
Breakfast omelette says
This is virtuoso! Sticking! Saw it on FG and affection your pictures!
Iosune says
Thanks a lot!!! 😀
Vegoes says
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.
Iosune says
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.
vegoes says
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?
Iosune says
You should visit Barcelona or Madrid 🙂
Stephanie says
How many potatoes did you use?
Iosune says
Hi Stephanie! About 4 medium potatoes 🙂
tami says
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 🙂
Iosune says
Hi Tami! I tried black salt a few weeks ago and I'm in love!!!! <3 I hope you like the tortilla!
tami says
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!
Iosune says
Great!!! I'm so glad you liked it!! Have a nice day 😀
siggy says
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.
Iosune says
Hi Siggy! I'm glad you liked it!! Thanks a lot for your comment 😀
Alice says
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.
Iosune says
Okay! Thanks a lot 😀