Updated: Oct 11, 2020
This impossibly vegan Spanish omelette will satisfy the pickiest of omnivores, and have you saying ¡Olé!
WARNING: It is addictive!
Spanish omelette (or Tortilla Española) had always been a favorite of mine before I became a vegan. Since then, I’ve tried different variations and recipes for vegan omelettes, but I still hadn’t found one that hit the spot!
All the ones I’d tried seemed too dry, too dense, too thick, and just not “eggy” enough. Then along came Just Egg. This wonderful little bottle gave me egg back – without any chickens in the process! So I figured... why not use it to make a Tortilla Española? And, here it is!
It’s so easy to make, it can be your breakfast any day! And, it’s every bit as delicious as the real thing. Trust me, I fed it to innocent bystanders and they didn’t suspect a thing!
So, let’s get started!
EASY VEGAN SPANISH OMELETTE
WHAT YOU'LL NEED:
2 medium potatoes, peeled and sliced thin
4 Tbsp olive oil
1 bottle JustEgg
1 onion, diced
HOW TO MAKE IT:
Peel and slice the potatoes
Dice the onion
Heat the oil in a large non-stick over medium heat. Once hot, add the onion and potatoes. Add a generous pinch of salt.
Cook for about 7 minutes, stirring occasionally to make sure they cook evenly. You’re looking for the onions and potatoes to become tender, but not to crisp up.
Pour the entire content of the JustEgg bottle to a mixing bowl. Add a pinch of salt and stir to mix.
When the potatoes and onions are ready, use a slotted spoon to add them to the bowl with the Just Egg while leaving the oil on the pan.
Add a bit of the leftover oil to the pan you will cook the omelette in (See note below). Heat up the pan at medium low temperature. Then, add the egg mixture to the pan.
Cover the pan with a lid and cook over medium low heat for 5 about minutes.
After the 5 minutes, take the lid off the pan and place a plate that is wider than the pan face down over the pan in order to flip the omelette. With a firm grip on the handle and the plate and a quick movement, flip it. Then, slide the omelette and any liquid that is on the plate back into the pan to cook on the other side.
Cook covered for another 5 minutes on medium low heat.
Once done, slide your omelette from the pan to a serving plate.
Note: I recommend using a 7 inch or 8 inch diameter pan. If smaller, cook for a longer period of time to make sure it cooks through, as it will be thicker. A larger pan will yield a thin omelette, and that’s not a proper Spanish Omelette.