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.
nicole says
I am a Spanish teacher in the USA and I have a student with lots of allergies, including eggs. We are doing a unit on Spain at the moment and I really wanted to bring in tortilla but I want him to be able to eat it! I found you by googling egg free tortilla española and I am DYING to make this later this week! I am so excited by the reviews and the photos, I am so happy to have found your blog! Thanks in advance 😀
Iosune says
Hi Nicole! Thank you so much for your comment 🙂 Hope you guys enjoy it!
Alison says
This is such a lazy American question...but we can buy pre-shredded potatoes, or frozen chunky potatoes too. Would either work? They are more like russet potatoes so drier/fall apart more. Or would something like a golden potato work better? Thanks and I’m kinda embarrassed to even ask!!!
Iosune says
Hi Alison! I've only made this recipe using fresh potatoes, so I'm not sure. I think frozen chunky potatoes should work, but I haven't tried it myself, sorry!
NR says
The only issue with frozen potatoes would be that it would have a lot of water content so your omelette might not hold its shape. Pre-shredded potatoes should be fine.
Iosune says
Hi Nr! Thanks a lot for your comment 🙂
Manuel Alvarez says
Use the shredded hash browns you can find in the refrigerated section.
Sam says
Would you clarify “placing a plate over the tortilla and turning it around?” Does that mean flip it? Won’t the topside be uncooked? I’m not reading that correctly.
Iosune says
Hi Sam! Yes, you have to flip it and cook the other side 🙂
Tony Mulvahil says
I made this using Amisa chick pea flour as well as gram flour. The difference is one of taste but the regular chick pea flour is better for this dish. I also used nutritional yeast to give a slightly cheeses/nutty flavour. This is a great recipe and will make it again.
Iosune says
Hi Tony! Thanks a lot for your comment 🙂
Ian Rostance says
I am not a brilliant cook but I made this as I miss my tortilla española. It turned out amazingly like the real thing but no eggs. My version was a a little drier than I would like but probably over cooked or is there a trick to getting it less dry?
Iosune says
Hi Ian! SO glad you liked it 🙂 This omelette is drier, but cook it less time next time. Have a nice day!
Christine says
This was so good! I made it as part of a larger tapas meal with gazpacho and eggplant with molasses, and I think it was my favorite. Mine looked a little more rustic and smaller (I only wanted enough for two people, so I did about six TBSP chickpea flour) but it was really really good. Will definitely make again.
Oh and I did it the “healthy” way and have no regrets!
Iosune says
Hi Christine! I'm so happy to hear that 🙂 Have a nice day!
Francesca says
I love this recipe, it’s fantastic, thank you so much for sharing!!!
Iosune says
Hi Francesca! You're so welcome 🙂
Randy says
The potatoes and onions should be cooked on very low heat or the potatoes will harden.
Iosune says
Hi Randy! Medium or medium-low is also okay 🙂 There are so many ways to make this recipe. Have a nice day!
Dani Tessa says
Hello! I want to make this today and was wondering... does the olive oil add flavour to the thing?? or is it a personal preference (and you don't use a particularly strong olive oil?) Just asking because I buy from a local producer and the olive oil has a reeally strong olive flavour.... So I could dilute it, or altogether use vegetable oil... what would you recommend??
thanks for the recipe!!! can't wait to make it for my grandpa!! (he loves tapas and since I became vegan I haven't been able to go with him to any spanish places)
Iosune says
Hi Dani Tessa! You could use any oil you have on hand, but in Spain we usually use extra virgin olive oil to cook because we love the taste 🙂 You're so welcome!
Jessica @FitnessEquipmentsLab says
Hello Iosune! a wonderful tortilla recipe. I will try this recipe tonight.
Iosune says
Hi Jessica! Thanks a lot 🙂 Hope you enjoy it!
Iosune says
Hi Kara! Thanks a lot 🙂 You can share 1 picture and the link, but not the recipe. Thanks a lot!
Kara Mathys @Wellnessgrit says
Absolutely love your creative idea with tortilla spanish omelette! Can I post it on my blog? Thanks for sharing!