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!
Love it? Rate 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.
Luke Tinmurth says
Awesome quick and easy recipe, definitely add black salt to make it authentic
Iosune Robles says
Hi Luke! I'm so glad you liked our tortilla recipe 🙂
frank says
I havent made it yet
but I thank you kindly for the recipe as I am a nine yr old polish vegan living in the canary islands and really love these tortillas my mom buys vegan ones from the store but we will make these as they are healthier. I will also use Judiths's suggestion I will rate it later after eating
Iosune Robles says
Hi Frank! Thanks for your kind comment 🙂 Hope you all enjoy our tortilla recipe!
Mrs SG Clark says
hi I'm doing this for my school work it looks really good and tasty 😀 I'm looking forward to it.
Iosune Robles says
Hi! Hope you all like it 🙂
susan says
This turned out beautifully. Followed all your suggestions. I ate it all up before I could photograph it. That says it all. This was my first experience to use chickpea flour. I can see more of it in my future. Thanks so much
Iosune Robles says
Hi Susan! So glad you liked it 🙂 Have a nice day!
Cynthia Risley says
What does 16 tablespoons gram or chickpea flour mean?
Iosune Robles says
Hi Cynthia! Gram flour is a pulse flour made from ground chickpeas 🙂
Dr. Schoen says
16 tablespoons is equivalent to 1 cup
Judith says
Hi! Thanks for the recipe Iosune, I am Spanish and have a Vegan daughter so she misses Tortilla. Just two suggestions: no need to use so much oil in non stick pans. My mum has always used much less oil and stirred the potatoes carefully but much more often. Also, it is wiser to add the finely chopped onion ( plenty 😃) a little later so that it does not burn.
Iosune Robles says
Hi Judith! Thank u so much for the suggestions 🙂 Have a nice day!
Aimee says
I'm looking forward to making this recipe! Do you recommend serving the tortilla with any particular sides or toppings?
Iosune Robles says
Hi! I prefer to eat it without any side or topping but, you can try it with vegan mayo (https://simpleveganblog.com/vegan-mayonnaise/), in a sandwich or with tomato sauce (https://simpleveganblog.com/homemade-tomato-sauce/). Hope I have helped you 🙂
Mark Watkins-Lewis says
Great simple basic recipe that works. I’ll definitely be doing it again and passing on your blog.
Iosune Robles says
Thanks for your kind words Mark! Have a nice day 🙂
Em says
Awesome recipe! Made the traditional version and it was delicious!! Thank you for this recipe.
Iosune Robles says
Hi! Thanks for your kind words 🙂 I am so glad you liked it!
Swift says
Best vegan omelette recipe I've come across!
Iosune Robles says
Hi Swift, I am so glad you loved it!
Jordan says
Can I use spelt flour?
Iosune says
Hi Jordan! I don't think it's going to work, sorry!
Francesca says
Love this recipe so much. Thanks for sharing!!
Iosune says
Hi Francesca! Thanks a lot 🙂 So glad you liked it!