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Vegan Tortilla Espanola - Spanish Potato Omelette

Published: Jun 30, 2023 by Bianca · This post may contain affiliate links · 12 Comments

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Vegan Tortilla Espanola - Spanish Potato Omelette
Vegan Tortilla Espanola - Spanish Potato Omelette

This Vegan Tortilla Espanola (Spanish Potato Omelette) is perfect for tapas night or hot summer days (as it is typically served cold or at room temperature)! And it's easy to make as well.

Vegan Tortilla Espanola - Spanish Potato Omelette

Ever since I had this amazing vegan Tortilla Española on my vacation in Madrid a few years ago, I've been wanting to make it at home as well. And it turns out, it's really easy to make and you don't even need a lot of ingredients.

If you're unfamiliar with Tortilla Española, it's often also called Tortilla de Patatas and is in its traditional form a Spanish omelet made with potatoes and eggs. For this vegan version, I've used chickpea flour and a very special ingredient, which you've seen in many other of my recipes where I use chickpea/garbanzo flour. It's also one of the 3 secret ingredients that I use in the kitchen all the time.

Vegan Tortilla Espanola - Spanish Potato Omelette

So what is Tortilla Espanola - a main dish? An appetizer? Well, it can be anything you want it to be! It's super versatile! In Spain, I've had this Spanish Omelette for the main meal together with other tapas, but also in a sandwich.

Traditional Tortilla Espanola doesn't use cooked potatoes, but the potatoes are fried in olive oil. I sacrifice authenticity for a healthier version. :)

You can eat it warm or cold - it's delicious either way. I prefer it cold, which makes it also perfect for hot summer days!

Vegan Tortilla Espanola - Spanish Potato Omelette

How to make Vegan Tortilla Espanola

As always you will find the whole recipe with detailed measurements in the printable recipe box below but I want to give you an overview of the key ingredients and basic steps with step-by-step photos first.

The ingredients

You will need:

  • potatoes: waxy potatoes like yukon gold are preferred
  • yellow onion: not necessary but it adds flavor, so recommended
  • chickpea flour: we're making a simple chickpea batter for the egg replacement
  • kala namak: it's Himalayan Black salt, it adds an eggy flavor because it's rich in sulfur and it's highly recommended for this dish
  • olive oil: for the pan

The basic steps

boiling potato cubes
Step 1: Peel the potatoes, cut them into cubes, and boil them until medium-done, they don't have to be super soft.
cooking onions
Step 2: Cook chopped onion until soft.
potatoes, onions, and chickpea batter
Step 3: For the egg replacement, whisk together chickpea flour, kala namak, and water.
mixing the potatoes, onions, and chickpea batter
Step 4: Add the potatoes and onions to the batter and give it a mix.
Tortilla Espanola (Spanish Potato Omelette) in a pan
Step 5: Add the omelette mixture into a pan with a bit of olive oil. Cook it over medium heat for about 5-8 minutes. When you can see that the edges are set and small bubbles in the middle, it's time to flip.
Tortilla Espanola (Spanish Potato Omelette) on a plate
Step 6: Flipping works best if you slide the omelette onto a plate with the not-cooked-side up. Then place the pan over the omelette and flip the plate, but be careful because the pan is hot.
Tortilla Espanola (Spanish Potato Omelette) in a pan
Step 7: Then cook the other side for about 5 minutes.
Vegan Tortilla Espanola - Spanish Potato Omelette
Then it's done. You can serve it warm, or let it cool off. It's delicious either hot or cold!

What to serve with Spanish Omelette

You can eat this Tortilla Espanola for breakfast, lunch, dinner, appetizer, or in a sandwich, it's very versatile. But my favorite way is to have it as part of a tapas spread!

tapas spread

This Spanish Omelette is perfect for tapas evenings! I also served mixed salad, store-bought vegan lemon shrimp (Zeastar brand), olives, garlic mushrooms, yogurt sauce, and sangria.

How to store leftover tortilla espanola?

You can keep it in a container in the fridge for up to 3 days.

More Tapas-Friendly Recipes

  • Vegan Onion Rings
  • Oven Baked Potato Slices
  • Seitan Chicken Nuggets
  • Breaded & Fried Cauliflower Nuggets
  • Crispy Fried Brussels Sprouts
  • Vegan Cheese Sticks

Love it? Rate it!

I hope you enjoy this vegan Tortilla Espanola as much as I do! Let me know if you give it a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Tortilla Espanola - Spanish Potato Omelette

Vegan Tortilla Espanola – Spanish Potato Omelette

Elephantastic Vegan
This Vegan Tortilla Espanola (Spanish Potato Omelette) is perfect for tapas night or hot summer days (as it is typically served cold or at room temperature)! And it’s easy to make as well!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean, Vegan
Servings 6 people
Calories 173 kcal

Equipment

Non-Stick Pan
Non-Stick Pan I've used a 7-inch/18cm pan.

Ingredients
 
 

  • 3 medium-large potatoes (about 2 ½ cups chopped potatoes)
  • 1 teaspoon olive oil
  • 1 yellow onion chopped
  • 1 cup besan/chickpea/garbanzo flour sifted
  • 1 cup water
  • 1 teaspoon kala namak

Instructions
 

  • Peel and cut the potatoes into small cubes. Boil the potatoes in water until medium-done, they don’t have to be super soft. This will take ± 10 minutes. Drain and set aside.
  • Cook the chopped onion with a bit of olive oil until translucent and soft. Add them to the potatoes.
  • Mix the chickpea flour with the kala namak and add the water. Whisk well until there are no lumps left and the mixture resembles the consistency of eggs.
  • Add the cooked potatoes and onions to the mixture. Give it a good mix.
  • Heat the olive oil in a non-stick pan* and pour in the chickpea flour-potato mixture. Flatten the mixture a bit. Let it cook on medium heat for about 5-8 minutes until it sets on the sides and you'll be able to flip it.
  • Flipping works best if you slide the omelette onto a plate with the not-cooked-side up. Then place the pan over the omelette and flip the plate, but be careful because the pan is hot.
  • Let it cook on the other side as well for about 5 minutes.
  • Then it's done! You can serve this dish warm or cold.

Notes

*The pan I've used was about 7 inches / 18 cm.

Nutrition

Calories: 173kcalCarbohydrates: 32gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 409mgPotassium: 644mgFiber: 5gSugar: 4gVitamin A: 11IUVitamin C: 22mgCalcium: 27mgIron: 2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Comments

    5 from 5 votes (3 ratings without comment)

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    Recipe Rating




  1. Rebecca Strength and Sunshine says

    May 03, 2016 at 2:40 pm

    It's so thick and delicious!!!! My love for chickpea flour grows more and more everyday (o...and potatoes of course!)

    Reply
    • Bianca says

      May 04, 2016 at 9:06 pm

      Thank you Rebecca! Raw chickpea flour can be so nasty, but when cooked through it's a magical ingredient. I like to use it for all kinds of omelettes and crepes.

      Reply
  2. Natalie | Feasting on Fruit says

    May 03, 2016 at 7:51 pm

    I have never heard of this before, but as soon as you say "patatas" I'm in! I don't know much Spanish, but I know that one lol :D My mind can't quite wrap it's head around what this will taste like, but with that beautiful browned exterior and the potatoes I know are in there it all sounds delicious!

    Reply
    • Bianca says

      May 04, 2016 at 9:04 pm

      Thank you Natalie! No wonder! I haven't seen it anywhere outside of Spain. Have you ever tried a chickpea omelette? That's practically it - just thicker and with potatoes added in. Really good! :) And with the kala namak, it tastes a bit eggy, so very authentic. We ate at a completely vegan bar/restaurant in Madrid and they had the best tortilla espanola ever, so this is where my inspiration came from.

      Reply
  3. Edith says

    May 04, 2016 at 7:44 am

    This looks so good! Now I'm hungry :D
    Much love

    Reply
    • Bianca says

      May 04, 2016 at 9:06 pm

      Sorry :P and thanks!

      Reply
  4. Kyra says

    May 05, 2016 at 1:07 pm

    I haven't heard of tortilla espanola before but anything with potatoes sounds good to me :D I'm intrigued to try this one!

    Reply
    • Bianca says

      May 08, 2016 at 11:27 pm

      potatoes are life :D I'm seriously depressed whenever I run out of potatoes. I'm obsessed.

      Reply
  5. Nina says

    July 20, 2020 at 1:38 pm

    This is SO good! Indistinguishable from the "real" tortilla española and so simple, I'm in love! 😍 Going to become a stable now for sure, thank you!

    Reply
  6. Franny says

    July 01, 2023 at 10:04 pm

    Oooh Bianca! Thanks so much for posting this recipe. I loved traditional Tortilla Espanola back in my egg-eating days, and am excited to try this vegan version. I cook often with garbanzo flour and kala namak (i.e., mushroom/vegan cheese omelettes and mixed veggie frittata) and agree they are magical ingredients! Gotta go buy a bag of spuds now. I assume gold potatoes are the best choice? Hugs from Franny 💖

    Reply
  7. Rob says

    July 03, 2023 at 2:05 pm

    Ahh... just delicious. One in the eye for those who say you can't make an omelette without breaking an egg!

    Reply
  8. Alocasia says

    July 09, 2023 at 10:51 pm

    Can I 1 1/2 x's the recipe for a 10" pan? I think it might be too thin without increasing the amount.

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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