Hold on to your huevos, because we're about to make a vegan Spanish omelette that'll make you say "¡Ole!" without breaking any eggs!
Is this vegan Spanish omelette the most perfect lunch ever made? Yes! Is it easy and delicious? YES! Does it have more protein than a similar-sized non-vegan Spanish omelette? YES! (I even checked!)
Even if you're not bothered about all of these things, I can't think of a more perfectly satisfying lunch! Potatoes and tofu that taste like a deliciously buttery eggy omelette - slap me down a portion and salad me up baby!
🧈 Vegan Spanish Omelette Ingredients
As you can probably tell, I'm OBSESSED with omelettes and obviously I'm going to work my vegan magic wherever possible! So before we get started, here's a little breakdown of the ingredients, including some extra notes!
Obvs the full recipe is at the bottom of the page, so scroll down there if you're in a hurry!
- Olive oil
- Onion (peeled and finely diced)
- Potatoes (choose a waxy variety, I used Maris Piper, peeled and cut into ½ inch cubes)
- Tofu, extra firm (or use firm tofu and halve the amount of soy milk)
- Soy milk (unsweetened and unflavoured)
- Vegan butter (melted - I use Flora!)
- White rice flour (aka rice starch - not glutinous rice starch)
- Potato starch
- Fine sea salt
- Kala namak (aka black salt)
- Chives (finely chopped)
The complete recipe for my vegan Spanish omelette can be found at the bottom of this page. However, if you're new to vegan-Spanish-omelette-making or simply enjoy looking at images of cooking, don't worry - I'll provide you with a quick breakdown. Let's get started!
1. First prep your veggies! Chop your onion and cube your potatoes. You can also slice the potatoes into flat discs if you like, but I find you get a better overall texture with cubes.
2. Next, blend together your "egg" mixture. Remember, if you're using firm tofu instead of extra firm, omit half of the soy milk listed in the recipe. Do not use silken tofu, or I'll be grumpy with you.
3. Fry the onions and potatoes until lightly browned then add a little water and cover with a lid. This'll take a good 20 mins before the potatoes are ready. Test with a fork, they should be nicely soft but not falling apart or losing their shape.
4. To fry the vegan Spanish omelette, mix the "egg" mixture with the potatoes then add to a frying pan. I like to cook with a lid on for 15 mins then grill/broil for 8 mins. Flip upside down and you're ready to serve!
🔀 Swaps and Sub
This recipe is already gluten free and high protein (you're welcome!) If you'd like to make some extra subs, here are my suggestions.
- For a lower GI vegan Spanish omelette, try swapping the potato for sweet potato or even cauliflower. Mmm maybe roast the cauliflower first? DROOL!
- The potato starch can be replaced by corn starch but unfortunately the rice starch is essential - trust me, I've tried a bunch of alternatives and it's important for holding the omelette together.
🥞 How to Serve Vegan Spanish Omelette
Here are some hints on how to serve your new fave vegan Spanish omelette:
- Slice it into wedges: you already know this but a Spanish omelette is usually served in wedges, much like a pizza. You can use a sharp knife to cut the omelette into equal-sized wedges.
- Garnish with fresh herbs: Add some fresh herbs, for me it's always chives but why not try parsley or rosemary instead! This will give it a pop of colour and an extra burst of flavor.
- Serve with a side salad: A Spanish omelette goes well with a simple side salad of mixed greens, cherry tomatoes, and a light dressing. Ohoh what a gorge refreshing contrast to the hearty omelette.
- Offer condiments on the side: For me it has to be aioli, but you can also serve with hot sauce or even Mojo sauce.
All you need to make the vegan Spanish omelette is a 24cm frying pan! Obvs all the other essentials like a sharp knife and a chopping board too, but I'm assuming you have these prepared since you're GOOGLING A RECIPE! lol
🤷♀️ Vegan Spanish Omelette FAQs
A: A Spanish omelette, also known as a tortilla de patatas, is a traditional dish from Spain made with eggs, potatoes, and onions. It's a hearty and flavourful dish that can be served hot or cold. This version is made with tofu instead of eggs!
A: Yes, you can make a Spanish omelette ahead of time and serve it cold or at room temperature. It's a great dish for picnics, potlucks, or as part of a buffet spread.
A: Flipping a Spanish omelette can be tricky, but with a little practice, you'll get the hang of it. Use a plate or pan lid that's slightly larger than the frying pan. Place it on top of the pan, and then flip the omelette upside down.
A: Yes, you can freeze a vegan Spanish omelette. Allow it to cool completely, then wrap it tightly in plastic wrap. When you're ready to eat it, let it thaw in the refrigerator overnight, then reheat it in the oven or microwave if planning to serve it hot.
Vegan Spanish Omelette (Spanish Tortilla)
- 1 24cm non-stick frying pan
- 3 tablespoon olive oil
- 1 onion (peeled and finely diced)
- 650 g potatoes (choose a waxy variety, I used Maris Piper, peeled and cut into ½ inch cubes)
- 5 tablespoon water
- 280 g tofu, extra firm (or use firm tofu and halve the amount of soy milk)
- 260 ml soy milk (unsweetened and unflavoured)
- 4 tablespoon vegan butter (melted)
- 3 tablespoon white rice flour (aka rice starch - not glutinous rice starch)
- 1 tablespoon potato starch
- 1 teaspoon fine sea salt
- ½ tsp kala namak (aka black salt)
- 2 tablespoon chives (finely chopped)
- Place a non-stick, 24cm frying pan over medium heat and add 2 tablespoon of the olive oil. When hot, add the onion and fry for 2 minutes or until turning translucent but not soft. Add the cubed potatoes, stir and fry until lightly browned on the outside. Season with a pinch of salt and black pepper.3 tablespoon olive oil, 1 onion, 650 g potatoes
- Reduce the heat to medium/low, add the water and cover the pan with a lid. Leave to simmer for around 20 minutes or until the cubes of potato are just about cooked through.5 tablespoon water
- Remove the potato and onion mixture from the pan and set aside in a medium bowl.
- Return the frying pan to a medium heat and add the remaining 1 tablespoon of olive oil. Place the remaining ingredients in the cup of a blender and blend until smooth. Pour the mixture into the medium bowl with the potatoes and onions and gently stir to combine.280 g tofu, extra firm, 260 ml soy milk, 4 tablespoon vegan butter, 3 tablespoon white rice flour, 1 tablespoon potato starch, 1 teaspoon fine sea salt, ½ teaspoon kala namak
- Once hot, pour the omelette mixture into the pan and fry for 2 minutes before reducing the heat to its lowest setting and covering with a lid. Leave to cook for 15 minutes or until the edges of the omelette look cooked. Meanwhile heat the grill/broiler to max.
- Remove the pan from the stove and place under the grill/broiler. Grill for 8 minutes or until lightly browned all over.
- Remove the pan from the grill/broiler. Place a plate upside down on the pan then flip it upside down so the omelette sits cooked-side-up on the plate. Brush the top of the omelette with the remaining 1 tablespoon melted vegan butter then sprinkle with the chives.2 tablespoon chives
- Slice and serve (either hot or cold) with salad and vegan aioli.