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
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.
Ana Santillana says
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
Iosune says
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 🙂
Michelle says
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.
Iosune says
Hi Michelle! Thanks a lot 😀 So glad you liked it so much!
Zsófi says
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
Iosune says
Hi Zsófi! You're so welcome 🙂 So glad you liked it!
Georganne says
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
Iosune says
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...
Barbara says
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
Iosune says
Hi Barbara! The traditional version tastes better 😉 So glad you liked the tortilla!
Courtney says
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!
Iosune says
Hi Courtney! Hope you enjoy it 🙂
Milena says
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.
Iosune says
Hola Milena! You're so welcome 🙂 About 8 eggs. Have a nice day!
Craig says
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!
Iosune says
Hi Craig! You're so welcome 🙂 So glad you liked it!
Best Berkeley Spanish Food says
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!
Iosune says
Hi! Thanks a lot for your comment 🙂
Patty says
Do you think that nutritional yeast would be a good addition?
Iosune says
Hi Patty! I add it sometimes on top of my tortilla and it tastes great 🙂
Anna Bukhin says
Can this be baked instead of fried? I do not not have a non-stick.
Iosune says
Hi Anna! I think it should work... Have a nice day!
KN says
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?
Iosune says
Hi KN! Thanks a lot 😀 The consistency should be like batter 🙂