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VEGAN SPANISH OMELETTE

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

  • Salt

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.

  • Enjoy!

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.



























































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4 kommentarer


Absolutely loved this! Smth went wrong with our proportions tho - might've sliced the potato *too* thin, but we could only fit 2/3 in the egg (w/o looking wrong), then the 8" skillet was still full. Might try next time with a 10" skillet? Our flip was messed up too, everything stuck to the pan, but it was just for us so flavor was king. I sautéed the rest of the potatoes in onion & paprika separately so they didn't go to waste - seriously just not sure what happened. Different definition of "medium" size? Followed instructions, just used black salt (kala namak) instead of table salt in the "egg" mix, and dusted with sweet & hot paprika when done…

Gilla
mindfulgrub
mindfulgrub
20 okt. 2023
Svarar

Thank you for trying it out and letting me know about it! I’m sorry you had a bit of trouble but it sounds like you still enjoyed it.

I apologize for not being more specific about the amount of potato. What I refer to as a medium potato is one that’s about 3 inches in length. Hope this helps for next time! Although I love that you improvised with the remaining potato slices 🫶.

I know the flip can be tough. I make a mess every once in a while too, and that’s okay. And, yes! Kala namak works amazing here! I didn’t include it because it’s quite difficult to get where I’m from and I want to make sure…

Gilla

LD Piazza
LD Piazza
28 dec. 2022

Thanks for the vegan version of what my Spanish host used to call a tortilla when I was studying at La Universidad de Salamanca. Our Spanish host families would make these, served inside a fresh baguette, as a sandwich for our weekend excursions. My non-vegan husband enjoyed this for breakfast this morning, even if we couldn't manage the perfect flip. I used to have trouble with it when I wasn't vegan, too.

Gilla
mindfulgrub
mindfulgrub
28 dec. 2022
Svarar

Thank you so very much for your note and letting me know you made it. The perfect flip doesn’t always happen for me either, and that’s OK. I’m glad I was able to help bring this back in your life. I also enjoyed tortilla española growing up and I missed it. Even though Puerto Rico is not part of Spain, we do have a little Spanish culture mixed in and that comes together with a lot of their foods. I love that you and your husband liked this. Makes me so happy! So, thank you again and happy new year!!

Gilla
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