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.
Kha Tran says
The first time I tried making Spanish cakes, it was great, it was the most delicious dish I ever made. Thank you
Iosune says
Hi Kha! I'm so glad you enjoyed it 🙂
Kevin says
Cooking this for the first time today on Christmas Day, a very cold day in London. Let's see how it turns out! 🙂 Merry Christmas!
Iosune says
Hi Kevin! Hope you enjoyed it 🙂 Have a nice day!
Theresa Allen says
If I made this on Friday would it last until Sunday in the fridge or is it better to cook it near Sunday?
Iosune says
Hi Theresa! Best when fresh, you can keep it in a sealed container in the fridge for 4-5 days 🙂
Angela says
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!
Iosune says
Hi Angela! Thanks a lot. So glad you liked it 🙂
Robin Hamilton @Wellness Wires says
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!
Iosune says
Hi Robin! Thank you so much, so glad you liked it!
ALICIA ROBB says
I tried this tonight...delicious. Thank you!!
Iosune says
Hi Alicia! Thank YOU for giving this recipe a try 😉
Mel says
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!
Iosune says
Hi Mel! Thank you so much 🙂 Have a nice day!
Bella Hardy @ Healthnerdy says
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!
Iosune says
Hi Bella! Thank you so much 🙂 Have a nice day!
Martin says
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.
Iosune says
Hi Martin! You're so welcome 🙂 Yes, vegan omelettes in Spain are usually made with chickpea flour. So glad you liked it!
Nayan says
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..
Iosune says
Hi Nayan! So glad you liked it 🙂 Try it with black salt if you can, it's even better!
Sarah says
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!
Iosune says
Hi Sarah! You're so welcome, I'm so glad you liked it. Thank YOU for your valuable comment 🙂
Carriann says
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!
Iosune says
Hi Carriann! De nada 🙂 So glad you liked it!