Awesome Vegan Spanish Omelette – Tortilla Española

This vegan Spanish omelette recipe was inspired by an amazing vegan tortilla created by my mum, and after I had tried it (so tasty and so omelette-like), of course I had to copy it!

The result even got huge thumbs up from my non-vegan husband.

And the bonus? It only needs 7 ingredients.

Just like any Spanish omelette, this takes a little bit of putting together, but it’s well worth it.

When you eat it hot it stays gooey in the middle, but if you allow it to cool down (even if you then reheat it) you get a solid tortilla. So which do you prefer gooey-in-the-middle tortilla or solid omelette?

Whole vegan Spanish omelette on a plate
Whole Vegan Omelette

There are loads of variations on a vegan Spanish omelette recipe, many of which I’ve tried. But this one the best one ever – for its taste and also for its similarity to an authentic Spanish omelette.

This is a recipe for keeping.

If you’ve recently cut down on eggs and/or dairy, you’ll know all about the learning curve when first discovering how to make vegan egg dishes or how to include vegan cheeses in your life, or even how to make a vegan cheese substitute like this vegan cashew cheese with jalapeños.

You may also be wondering how to make those favourite recipes which you used to make with dairy, like this vegan eggplant parmesan recipe for example.

How to Make a Ridiculously Delicious Vegan Spanish Omelette

The basic plan is simple: you cook the potatoes, the onions and some garlic and meanwhile you prepare a thin paste which constitutes the egg replacement.

You mix them together and cook the whole thing in a dry frying pan with a lid, or in a tortilla pan. As always, there are various ways of making this recipe so I will include some options here below.

Frying the Onions & Garlic for a Vegan Spanish Omelette

An important part of the flavour comes from the fried onions and garlic. Put a little olive oil into a frying pan and heat on a low to medium heat. Add the garlic and chopped onion and allow to fry slowly until cooked.

Add the turmeric and fry for a few more moments.

I like to add salt at the beginning because I think it brings out the flavour of the onions, but if you’re on a low sodium diet, you can leave out the salt or just add a little.

Cooking the Potatoes for a Vegan Spanish Omelette

My favourite way to cook the potatoes is to steam them whole first. If you don’t have a steamer you can steam them by putting a little bit of water (1 cm) in the bottom of a pan and covering with a tight lid.

Make sure the water doesn’t all evaporate and result in a burnt pan. (If it does run dry, just add another cm of water to the pan and carry on steaming.)

When cooked (but not overcooked), peel and chop into large chunks. (If you don’t want to steam the potatoes, you can follow one of the variations below.)

Once the onions and garlic are fried, add the potatoes and allow them to get a little bit sautéed. This method gives the most flavour in my opinion!

Then, once they’re cooked it’s easy to peel the skin away and chop the cooked potatoes before putting them in with the onions and garlic to gently fry for a few moments.

Variations for Cooking the Potatoes

  • Fry the onions with garlic and after a few moments add the peeled & chopped potatoes. Fry in deeper oil slowly until well cooked through, then drain off the excess oil.
  • Peel potatoes and chop them into cubes, then steam or boil them to par-cook. When they are par-cooked add them to fry with the onions and garlic, once the onions already translucent.

Making the Omelette Mix for Your Vegan Spanish Omelette

Take the measured out cashew nuts and flax seed to a small blender and grind as much as possible. When you can’t grind them any more, add a little water from the measured out water and carry on grinding.

Add the tapioca flour, turmeric and salt to taste and grind some more. Keep adding water to increase the paste quantity. If you use a small blender like mine, you won’t fit all the water in it but it doesn’t matter as long as everything is properly ground up.

My blender is the type that has a small container which you fit a hand blender into. A hand blender alone won’t grind the nuts or flax seed properly.

Transfer the mix to a saucepan and stir in the remaining water. Stop if the mixture is getting too runny. It should be a thick consistency.

Secrets for the Best Vegan Spanish Omelette

I’m blown away by this recipe because I really think it’s the best vegan Spanish omelette out there. The secrets to the success of this recipe lie in the cooking of the onions potatoes and the mix to replace the eggy omelette part. Haha so that’s just about everything then!

Vegan Spanish Omelette: the Onions

Make sure that you fry the onions long and slow so that their flavour really gets through. This is an important step because a lot of the final flavour comes from the onions.

Whether or not you choose to include garlic is of less importance: if you love garlic, use it and if you don’t: leave it out, no problem. Even if you use it, you can’t actually taste garlic in the finished tortilla.

The onions can be cut larger or smaller without altering the flavour. I like to cut them reasonably small so that they blend into the final tortilla better.

Vegan Spanish Omelette: the Potatoes

You can cut the potatoes into big chunks or smaller cubes. Both work well, but if you steam or boil the potatoes and they’re cut too small you run the risk of them disintegrating and losing their form.

If I were frying the potatoes from the start, I would chop them into small cubes so that they cook through quicker but if I were par-boiling them, I’d cut them slightly larger. And if I’m steaming the potatoes, I just leave them whole and cut them large, after peeling them, after cooking.

Method for Cooking the Vegan Spanish Omelette

The thing to remember when cooking this vegan Spanish omelette is that the mixture that replaces the eggs, well, it isn’t egg so don’t expect it to cook in the same way as an egg would.

If you were to keep cooking an egg omelette it would cook through in the middle, but even if you keep cooking this omelette, it will stay soft in the middle, resembling a paste still.

And this is much more delicate to move around. Don’t worry, the paste becomes ‘omelette’ when it’s had a few moments to settle after cooking.

pan with vegan omelette ready for cooking

So aim to have the exterior of the omelette cooked to perfection and forget about the middle for now because once it’s cooked it will start firming up in the middle. I started out using a 6 for the heat and then reduced it to a 4.

When you take the omelette out of the pan, it won’t ‘move’ from pan to pan as easily as an egg omelette does. Instead it still moves a bit like a paste, so you have to be extra careful with handling it (just until it’s cooled a bit).

Once the omelette has been out of the pan for a few minutes the consistency improves and the omelette becomes totally sliceable like an egg omelette. I like to eat it with some cashew sauce on the side, but then again, I like to eat cashew sauce with everything!

Slice of vegan omelette on a plate with lambs leaves

Recipe for Vegan Spanish Omelette

Vegan Spanish Omelette Recipe – Tortilla Española

Recipe by Love Vegan LivingCourse: Vegan MainCuisine: Spanish veganDifficulty: Not difficult
Servings

8

servings
Prep time

45

minutes
Cooking time

1

hour 
Calories

300

kcal

Delicious vegan Spanish omelette that everybody loves.

Ingredients

  • 4 potatoes

  • 1 onion

  • 1 clove garlic

  • 1/2 tsp turmeric

  • Olive oil for cooking

  • For the Egg Replacement Mix
  • 2 tbsp flax seeds

  • 1 tbsp tapioca flour

  • Salt to taste

  • 1.5 mug water

Directions

  • Gently fry the onion and garlic with a little salt until cooked. Sprinkle on the turmeric and fry for a few more minutes.
  • Add the drained, steamed, chopped potatoes and fry for 5 minutes.
  • Grind the cashews and flax seed, then blend together with the water and a little salt.
  • Pour the egg replacement mix into the potatoes & onions and stir well. The whole mix should turn yellow.
  • Place into a frying pan or tortilla pan and cook on a low-medium heat for 30 minutes each side.
  • To turn the omelette place a plate over the top of the frying pan and flip it over so that the omelette sits cooked-side-up on the plate. Then carefully slide it back into the frying pan to cook the raw side.

Notes

  • To make the omelette quicker, just reduce the ingredients and make a shallower omelette.

It tastes delicious!!

Slice of vegan omelette on a plate

This recipe has got to be one of my favourites. For a light lunch, serve it with a tasty green salad, or with chickpeas, or chilli beans for a more filling meal.

Or why not serve a slice topped with chopped jalapeños peppers and homemade vegan mayonnaise?

This looks like an omelette, behaves like omelette and tastes like (or better than) and omelette (and yes of course I admit it, I’m biased). It’s my favourite for sure. How do you make your vegan Spanish omelette?

Why not come and join me on Instagram @loveveganliving !

8 Responses

  1. Tom
    | Reply

    Hi,

    My wife and I are always looking for healthier options for dinner. I have never really thought that a vegan omelette would be possible. I was a bit sceptical until I saw what your egg replacement was made out of.We are eating more plant based meals these days and we now now intrigued and want to give this a try. 

    • Soraya
      | Reply

      So glad to hear this has inspired you to try making a vegan Spanish omelette! I’m sure you’ll love it and I also think you’ll be really surprised, like I was when I first tried it!

  2. Brittany
    | Reply

    Love this content! I am actually a vegetarian, but to be more specific a pescatarian so this relates to me. I have had vegan and vegetarian omelette a few times since I am one, however, I have not had a vegan Spanish omelette and I am interested in trying this. I would like to know your rating on this as well. I took a look at your other content for all this relates to me from the fasting and good vegan products to try, thanks for this awesome content.

    • Soraya
      | Reply

      I’d also only had a ‘normal’ vegan omelette before recently discovering this recipe. I think you’ll find it’s incomparable in flavour! If I were to rate this recipe, I have to say it would be one of my top choices, like an 9/10. The one lost point comes from the fact that it isn’t the quickest recipe to make. I hope you enjoy it!

  3. Creators Hub
    | Reply

    Awesome! “say no to brutality” indeed! The vegan lifestyle has brought in a higher LEVEL of Peace to my existence. The vegan spanish omelette is definitely my next treat, i have copied the menu to my mum. This egg replacement option you recommend is so unique and clears the air about the protein source in a vegan diet. Often times people tend to ask the question if vegans should eat eggs or not, but i think now they have an answer. I have been following your content and loving it. I cherish your journey and the fact you promote mindfulness, consciousness, Peace and Love. I learnt from your last article how to get the vegan boots. Thank you for sharing your personal experience.

    It is indeed a great inspiration to me a newbie in the vegan empire. Haha

    More success to your goals

    More SUV’s to you garage also. Hahaha! Shalom.

    • Soraya
      | Reply

      Thank you so much for your message! So glad to read the you like this and that you share the no brutality vibe! Wishing you much peace, love and success!

  4. Arpita Patel
    | Reply

    I love a Spanish Omelette, such a simple meal and a great way to use up bits and pieces from the fridge.

    • Soraya
      | Reply

      I couldn’t agree more! Thanks for your visit and comment – Enjoy your Spanish omelette! 🙂

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