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Spanish Tortilla (Vegan)


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Serves 4-6 | Prep Time 20 min (10 min + 10 min) | Cook Time 35 min

Why I Love This Recipe

FEATURING: Potatoes, fresh onions (or onions or green onions), tomatoes, basil and garlic scapes/garlic (optional).

A veganized version of a Spanish classic. Delicious any time of day!


Ingredients You'll Need

POTATO MIX
1-2 tbsp olive oil
2 medium yellow potatoes, peeled and chopped in ⅛-inch pieces

1 fresh onion (with green tops), chopped in ⅛-inch pieces (or 1/2 large onion, chopped)
1 teaspoon Mexican oregano (or other herb like Marjoram or thyme, preferably fresh but dried works too, just put a little less if using dried spice)

TOMATO-KALE MIX
1 tbsp olive oil
1 tomato
2-3 leaves of kale (or other greens), chopped


OMELETTE

1 cup chickpea flour
 (or 1 cup whole wheat flour if not gluten-free)
2 tablespoons tamari or soy sauce (you can also put 2 Tbsp nutritional yeast, instead)
1 teaspoon salt (note: you can use black salt instead = kala namak; see Note)

1 ¼ cups water


SAUCES FOR SERVING (OPTIONAL)

VEGAN SOUR CREAM (optional)
1 cup raw cashews - soaked for at least 4 hours if you do not have a high-powered blender
½ cup water
1 tablespoon lemon juice, or more if needed
1 teaspoon apple cider vinegar
Heaping ¼ teaspoon fine sea salt
¼ teaspoon Dijon mustard

QUICK FRESH TOMATO SALSA
1 garlic scape, chopped finely (or 1 garlic clove, peeled & thinly sliced)
1 large tomatoes, diced
A bit of chopped basil, to taste
A bit of chopped green onion (or the green top of fresh onions)
1 tbsp. lemon juice (or lime juice)
1/4 salt, or to taste
Pinch of crushed red pepper flakes or pepper (optional)


Directions

POTATO MIX: Preheat 1-2 tbsp olive oil olive oil in a medium frying pan over medium-low. Add the potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
Add the sliced onions and mix together. Cook for another 5 to 6 minutes, constantly stirring so the potatoes and onion don't brown too much.
While you're still stirring, mix in the Mexican oregano and continue cooking for 3 to 4 more minutes. Take the potato and onion mixture off the heat. Set the mixture aside to cool.
TOMATO-KALE MIX: Add 1-2 tbsp olive oil in the same pan over medium heat. When hot, add the tomato slices and kale. Cook until the tomatoes brown and the kale wilts, about 3-5 minutes. Remove them from the pan and set aside.
FOR THE OMELETTE: Heat the frying pan to medium-low once more. Add a bit more oil to the pan, if needed.
While the oil is heating up, mix the chickpea flour, Tamari, salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into the frying pan.
Layer the tomato and kale mix evenly over top.
Spread the other half of the batter evenly over the tomatoes and kale. Using a spatula, gently work your way around the omelette to push the edges in.
On medium-low heat, cook the omelette for about 5 to 6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1 to 2 minutes to help it cook evenly).
To flip the omelette, cover the frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
Place the frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
Remove the omelette from the pan by using the same flipping technique as you did in step 11. Let the omelette rest for 10 to 15 minutes before cutting into wedges to serve.

MAKE THE SERVING SAUCES: While you are making the omelette, make the vegan sour cream by putting all ingredients in a blender. Set aside. Then make the tomato salsa by mixing all the ingredients in a small bow. Set aside.

FOR SERVING: Top each wedge of omelette with a dollop of vegan sour cream and tomato salsa (you will have more serving sauces than you need).


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