Vegan Spanish Omelet
Hello my supernovas! This week’s recipe is one that’s very special to me: Tortilla Española or Spanish Tortilla. I remember the first time I had Spanish Tortilla, I had just woken up from one of the million sleepovers I had over at my high school best friend’s house and her mom asked us to pick up our breakfast order at this crazy-busy Spanish bakery in Guaynabo. My friend’s family is from Spain, and breakfast for them was always a delicious event! That morning was nothing short of a feast that included churros con chocolate, a huge tortilla, magdalenas and waaaay too much coffee.
My first bite of Spanish Tortilla was magical, oogey gooey goodness. This was obviously during my pre-vegan era (so it was very cheesy and full of serrano ham. This memory has stuck with me forever.
Since going vegan, I’ve been trying to find a vegan hack to make this recipe, and I found it! Even if it’s not part of this recipe, you can add whatever ingredients you like in a non-vegan omelettes: mushrooms, cherry tomatoes, green/red peppers, whatever! This recipe is easy, but can be a bit time consuming. I would save it for a SPECIAL I-want-to-impress-you moment!
Ingredients
- 1 cup of chickpea flour
- 1 ½ cup of water
- 1 yellow onion, diced
- 3-4 medium potatoes, thinly sliced
- 4 tbsp nutritional yeast
- 1 tsp cumin
- olive oil
- ½ tbsp garlic powder
- salt & pepper to taste
Directions
Optional: Put the chopped potatoes, 8 cups cold water and the salt in a large bowl. Set aside. This will remove excess starch and allow sliced potatoes to get crispy.
In a large pan, sauté chopped onion over hot olive oil. Once translucent, thinly slice potatoes (I use the food processor to make them uniform.)
Cook on a low heat for about 20 minutes until the potatoes are cooked through.
While potatoes are cooking, make the chickpea mixture. Mix chickpea flour, nutritional yeast, cumin, garlic powder and water. Add salt and pepper to taste.
Once the potatoes are cooked, gently add them to the chickpea mixture. Make sure not to over mash the potatoes.
In a non-stick pan, slowly add the potatoes and chickpea mixture. Make sure to oil the pan and add the mixture once the pan is hot.
Cook on a medium heat for 5-8 minutes until the bottom is cooked.
Once you start seeing the top release bubbles. Check that the bottom is golden and GENTLY flip it over.
Pro-tip: When flipping the omelette, you can use a plate to help you flip it without any accidents.