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Easy Vegan Spanish Tortilla (Spanish Omelette)

Name: Easy Vegan Spanish Tortilla (Spanish Omelette)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 1/2 lbs (750 g) potatoes, skins on, washed and diced; Pinch of salt; 1 large onion, halved and sliced; 3 cloves garlic, crushed; 1 red chilli diced fine, optional; 1 1/4 lbs (600 g) medium/firm tofu; 2 tbsp (20 g) Cheeky Vegg seasoning (see recipe); 2 tbsp gram flour (chickpea flour); Maggie liquid seasoning or any seasoning you like; 2 sprays of oil for the pan; Pinch of salt & pepper to taste

What’s one thing that can be served hot or cold, for breakfast or dinner, and to vegans and non-vegans? The easy vegan Spanish tortilla—read on to learn more!

Prep Time: 15 Mins | Cook Time: 20 Mins

Total Time: 35 Mins

Servings: Adjustable

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Looking for an easy vegan recipe that is healthy enough to nourish your body yet tasty enough to satisfy your cravings? The vegan Spanish tortilla has you covered.

Vegan Spanish tortilla, also called vegan Spanish omelette, is a plant-based dish made of potatoes, gram flour, and my signature tofu scramble. It is oil-free, low-fat, and nutrient-rich—perfect for folks on a weight-loss journey.

So, hold your excitement as I unfold one of the yummiest vegan Spanish omelette recipes that will instantly make you gush oh que delicioso—all without breaking a single egg! 🐣

Why the Vegan Spanish Tortilla Works

Healthy

A plant-based Spanish tortilla is packed with all the essential nutrients required to keep your body energetic throughout the day. Potatoes, for example, are a high source of antioxidants, potassium and fibre. Gram flour provides folate, vitamin B6 and protein, and tofu serves as an incredible vitamin A and iron source. And don’t forget the miscellaneous ingredients—they come with important health benefits, too!

I’ve also kept the recipe no oil-free to make sure my calorie-conscious friends get to ditch their bland diets and enjoy a delicious meal for breakfast, brunch, lunch or dinner!

Easy to Prepare

Masterchef or not, the Spanish omelette recipe is easy-breezy. All you need is 35 minutes and basic ingredients to prepare yourself a mouthwatering meal that can be savoured both on hot summer days and cool tapas nights—whenever desired.

Tasteful Texture

Trying to shift or delve deeper into a vegan lifestyle? The plant-based Spanish tortilla is a great starting point and addition to your repertoire. Its delectable taste and dense yet fluffy texture make it a favourite for everyone—vegan and non-vegan alike!

But what exactly is the texture like? Each ingredient plays its role. The potatoes add creaminess to the dish, while the tofu and gram flour create a binding agent to hold together the tortilla. Overall, the dish will be moist and dense, with a slightly crispy exterior.

Recipe Ingredient Notes

Potatoes (skin on, washed, and diced). I’d recommend choosing a waxy variety, such as Maris Piper, Charlotte, or Yukon Gold. Note: Leaving the skin on will provide extra fibre.

Pinch of salt and pepper to add depth to the taste.

Onion (halved and sliced). Use a yellow or white onion.

Garlic (crushed). Of course, no savoury dish is complete without garlic, the ultimate taste and aroma enhancer.

Red chilli (diced fine). Though an optional ingredient, it will add a spicy kick to the dish.

Tofu (preferably extra firm). This will serve as a substitute for eggs.

Cheeky Vegg seasoning for an umami-rich flavour.

Gram flour for a slightly nutty flavour. It will also help bind the ingredients together.

Maggie liquid seasoning. You can replace it with any seasoning of your preference. The key is to introduce a depth of flavour.

2 sprays of oil (such as olive oil) for the pan. This is just to stop the mixture sticking to the bottom of the frying pan or skillet.

How To Make The Vegan Spanish Omelette Recipe

Gathered all the ingredients on the countertop? Time to work our vegan magic now!

Prep the potatoes. Dice the potatoes and boil them in a pinch of salt until cooked. Drain the water.

Fry the onions with garlic till translucent. No oil is needed at this stage.

Make the tortilla mix. Put the tofu in a large bowl. Add the Cheeky Vegg seasoning and the gram flour. Use a fork to combine the three together until the mixture reaches a crumble-like texture.

Preheat the oven. Leave the oven at 430°F (220°C) to heat up.

Add the potatoes into the tortilla mix and add salt and pepper to taste. I also mixed in Maggie seasoning, you can go for what you prefer.

Lightly spray oil into your skillet (or frying pan) on both the bottom and sides. Spread the oil using a basting pastry brush.

Turn on the hob at medium-high heat. Once the pan is fully hot, add the tortilla mix and cook on the hob for about 10 to 15 minutes.

Shift the tortilla mix into a baking tray, or put your cast iron skillet straight in the oven, and cook for about 15 minutes until the top is golden brown.

Serve and enjoy the delicious vegan Spanish tortilla with your favourite toppings and side dishes!

Variations, Ideas & Notes

Though the plant-based tortilla is already protein-rich and gluten-free, you can try the following add-ons and swaps to alter the taste to your preferences.

Ingredient swaps

Sweet potatoes instead of potatoes
Shallots instead of onions
Garlic powder instead of crushed garlic
Serranos instead of red chilli
Silken tofu instead of extra firm tofu
Almond flour instead of gram flour
Tamari instead of Maggie seasoning

Add-ons

Soya milk (or any other plant-based milk) to adjust the tortilla mix consistency.
1 tsp of Dijon mustard to punch in a tangy flavour.
Nutritional yeast flakes for a cheesy-like flavour.

Notes

All weights in my recipe are approximations due to variants of contents and ingredients. However, they do give a close idea of the required amounts.

Pro Tips For Easy Vegan Spanish Tortilla (Spanish Omelette)

Here is a list of a few simple tips to keep in mind when preparing the vegan Spanish tortilla.

You can prep the potatoes a day before to save time.
Use red, orange or yellow peppers, spinach and chopped fresh chillies for a fantastic taste.
Ensure the oil is thinly spread, evenly on the skillet or frying pan, to prevent the tortilla from sticking.
Use the plate technique to flip the omelette when the bottom side is done.
Allow the tortilla Spanish omelette to cool slightly before slicing.

Frequently Asked Questions

Is the vegan Spanish tortilla nutritious?

Yes, the plant-based Spanish omelette is, in fact, a superfood. Here’s how.

How to serve the Spanish omelette?

Cut into wedges. Use a sharp knife to cut the omelette into equal-sized wedges for the ultimate Spanish food vibe.
Garnish with fresh herbs. My personal favourite is mostly chives, but you can also try rosemary or parsley for an extra burst of flavour and colour.
Serve with a side salad. What better way to savour a Spanish dish than to pair it with a simple salad of cherry tomatoes, mixed greens, and a light dressing?
Offer condiments. Could be vegan mayo, a tasty coriander (cilantro) sauce, or my vegan honey mustard vinaigrette.
Add a fresh fruit bowl made of melon, berries, and citrus segments.

Can I make the plant-based Spanish tortilla ahead of time?

Yes, the plant-based Spanish tortilla can be made ahead of time. You can serve it at room temperature or refrigerate it for an hour or so.

If you want to store it for longer, wrap it tightly in a plastic or foil wrap and keep it in the fridge for up to 5 days. It reheats well in a skillet on the hob or in an air fryer.

I don’t recommend freezing this dish just because personally I don’t like how defrosted potatoes tend to have a mushy texture.

How do I keep my tortilla from sticking to the pan?

Use a good non-stick skillet and lightly spray with oil before cooking.

What’s the best potato variety for this recipe?

Waxy potatoes like Yukon Gold or Maris Piper hold their shape best.

Final Words

Omelette without eggs—our vegan family must be over the moon!

Don’t forget to share the vegan recipe with your friends and family, and the plant-based Spanish tortillas with your neighbours.

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