Vegan Spanish Omelette (Spanish Tortilla)

4.82 from 22 votes

Vegan Spanish Omelette (Spanish Tortilla)

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!

Prep Time2

Cook Time23

Total Time25

Course: Main Course

Cuisine: English, Spanish

Keyword: vegan spanish omelette, vegan tortilla

Servings:

Calories: 406kcal

Equipment

1 24cm non-stick frying pan

Ingredients

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

Metric - US Customary

Instructions

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.

Nutrition