Skip to content
Main meals

Tortilla De Patatas Recipe

This recipe is rated 5.0 out of 5.

Budget friendly

Entertaining

Main meals

Breakfast & brunch
Show more
A hand drizzles green sauce over a round vegan Tortilla De Patatas, garnished with herbs on a black plate.
A round plant-based Tortilla De Patatas, a Spanish omelette, with a slice cut out, garnished with herbs on a black plate and green sauce.

Tortilla de patatas or “Spanish omelette” is an iconic Spanish dish. This vegan version honours the heritage and flavours of the original, while being completely egg-free! Combining potatoes, onions, and a clever chickpea flour “egg” to bring it all together, it’s perfect hot or cold, any meal of the day.

You will need

Serves 4

For the tortilla:

  • 1/3 cup olive oil
  • 3 potatoes, peeled and diced small
  • 1 onion, thinly diced
  • Salt and pepper

For the "egg":

  • 1 cup chickpea flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon black salt
  • Pinch turmeric

For the salsa verde:

  • 1/2 cup olive oil
  • 1 garlic clove
  • Big bunch of parsley leaves
  • Salt and pepper

To serve:

  • Bread slices
  • Avocado

Share this recipe

Directions

10 mins to prep

25 mins to cook

  1. Step 1

    Heat a pan over medium-high heat and add 1/3 cup olive oil. Once hot, add the diced potatoes, season with salt and pepper, cover, and cook for about 8 minutes.

  2. Step 2

    Add the diced onion, stir, then cover again and continue cooking, stirring occasionally, until the potatoes are fork-tender and lightly golden.

  3. Step 3

    Meanwhile, prepare the “egg” by whisking together the chickpea flour, water, garlic powder, black salt, and turmeric in a large bowl until smooth and free of lumps.

  4. Step 4

    Once the potatoes and onion are cooked, transfer them into the egg mixture and gently stir to coat evenly.

  5. Step 5

    Turn the pan to low heat and pour in the tortilla mixture, spreading it out evenly. Cover and cook for 5–7 minutes, or until the edges are set and lightly golden and the base releases easily from the pan.

  6. Step 6

    Carefully place a plate over the pan, flip the tortilla onto the plate, then slide it back into the pan to cook the other side. Cover and cook for another 5 minutes until firm and cooked through.

  7. Step 7

    While the tortilla cooks, make the salsa verde by blending the olive oil, garlic, parsley, salt, and pepper until smooth and vibrant green.

  8. Step 8

    Slice the tortilla to serve, and serve with salsa verde, toast, avocado, or whatever toppings you’d prefer.

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

More plant-based mains

View all recipes