Are you a vegan or vegetarian missing the taste of the classic Spanish omelette? Fear not, as the vegan version of the potato tortilla is easy to make and doesn’t sacrifice the flavor or texture of the original recipe.
The Spanish potato omelette is one of the most beloved and representative dishes of the gastronomy of this country, and the vegan Spanish omelette alternative is not far behind.
If you enjoy experimenting in the kitchen and are looking for a vegan twist on the traditional Spanish breakfast, keep reading as we will show you how to make vegan omelette, along with some extra tips.
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Background of the Dish
The Spanish potato omelette is one of the most iconic dishes in Andalusian cuisine and is believed to have emerged in the 19th century as a quick and cheap meal for the lower classes.
The best-known version is made with potatoes, eggs and onion, but the vegan version of the Spanish omelette has gained popularity in recent years, especially among those who follow a plant-based diet.
The vegan potato omelette is made with a mix of garbanzo flour and water instead of eggs, and surprisingly it gets to replicate the exact taste and texture of the traditional tortilla almost to perfection.
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Things You’ll Need for Vegan Spanish Omelette
For making Spanish omelette you need potatoes, onion, olive oil, water, and chickpea flour.
Since this is a vegan version, you don’t need eggs or any type of dairy to prepare it.
Ingredients
- 800g potatoes
- 1 onion
- 2 cups (240gr) chickpea flour
- 2 cups (480ml) water
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
How to Make Vegan Spanish Omelette – Step by Step Guide
- The first step in this vegan Spanish tortilla recipe is to peel and wash the potatoes, then cut them into slices. Also, cut the onion in julienne style.
- Now in a frying pan, add two tablespoons of oil and when it is hot add the potatoes and onion, seasoning with salt and pepper to taste. Cook for 3 minutes, stirring so that they don’t stick.
- Then, add one of the cups of water and raise the heat to high. When the water is boiling, reduce the heat to medium and cover the pan with a lid.
- After that, cook the potatoes until they are done, for about 20 minutes. Stir them occasionally so they don’t stick to the pan.
- In a bowl add the chickpea flour and the other cup of water, and mix until you get a homogeneous mixture. Add a little salt and the cooked potatoes and onion. Stir a little so it doesn’t burn.
- In a frying pan, add two tablespoons of oil and when it is hot add the previous mixture and let it set over medium heat for about 5 minutes.
- Place a plate over the chickpea flour omelette and flip it over to cook on the other side for another 5 minutes.
- Give the vegan tortilla a few more turns if necessary, until it is golden on the outside but cooked on the inside (you can pinch it with a knife to check). Serve the vegan Spanish omelette warm.
Substitution of Ingredients
The vegan Spanish omelette only calls for a few main ingredients, so there isn’t too much room to play with the ingredients.
To prepare this chickpea omelette recipe you need chickpea flour, because it is the one that works better to get the same texture and flavor that you would get with the egg.
Instead of the white onion for this vegan omelet recipe, you could use red onion or even other vegetables like red or green bell peppers.
If you are looking for other recipes that are not necessarily the vegan omelette, you can try and make the tortilla de patatas recipe or the Spanish omelette with chorizo.
Tips on Serving Vegan Spanish Omelette
When and how is it eaten? The vegan Spanish omelette is usually served as a Spanish tapa, which means that it is mostly an appetizer or a snack.
However, the vegan omelet is also the perfect side dish for a lot of main dishes, like any vegan Spanish rice recipe, soy burgers, etc.
If you want to turn the easy Spanish omelette into a main dish you can do it too, just serve bigger portions and prepare a salad (any type) as the side dish.
If you have a party planned or you want to make a special meal, you can serve this chickpea flour omelet with other vegan dishes like the vegan potato croquettes or making the vegan gazpacho recipe.
How to Store Vegan Spanish Omelette
What we love the most about the vegan Spanish omelette is that you can store it for a long amount of time without any problems.
If you are planning on storing it for later or you have some vegan omelette left over, just let it come to room temperature and then place it on a covered container (with a lid, plastic wrap, or a clean plastic bag).
Then, store the chickpea omelette in the fridge for up to 4 days or in the freezer for up to 45 days.
You can thaw the vegetarian Spanish omelette in the fridge overnight, and then reheat it in the oven at medium temperature for 15 minutes or a little bit more (checking that it doesn’t burn).
Recipe Card: Vegan Spanish Omelette
Vegan Spanish Omelette Recipe
Are you a vegan or vegetarian missing the taste of the classic Spanish omelette? Fear not, as the vegan version of the potato tortilla is easy to make and doesn't sacrifice the flavor or texture of the original recipe.
The Spanish potato omelette is one of the most beloved and representative dishes of the gastronomy of this country, and the vegan Spanish omelette alternative is not far behind.
If you enjoy experimenting in the kitchen and are looking for a vegan twist on the traditional tortilla, keep reading as we will show you how to make vegan omelette, along with some extra tips.
Ingredients
- 800g potatoes
- 1 onion
- 2 cups (240gr) chickpea flour
- 2 cups (480ml) water
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Peel and wash the potatoes, then cut them into slices. Also, cut the onion in julienne style.
- In a frying pan, add two tablespoons of oil and when it is hot add the potatoes and onion, with salt and pepper to taste. Cook for 3 minutes, stirring so that they don't stick.
- Add one of the cups of water and raise the heat to high. When the water is boiling, reduce the heat to medium and cover the pan with a lid.
- Cook the potatoes until they are done, about 20 minutes. Stir occasionally so they don't stick to the pan.
- In a bowl add the chickpea flour and the other cup of water, and mix until you get a homogeneous mixture. Add a little salt and the cooked potatoes and onion. Stir a little so it doesn't burn.
- In a frying pan, add two tablespoons of oil and when it is hot add the previous mixture and let it set over medium heat for about 5 minutes.
- Place a plate over the vegan Spanish tortilla and flip it over to cook on the other side for another 5 minutes.
- Give it more turns if necessary, until it is golden on the outside but cooked on the inside (you can pinch it with a knife to check). Serve the vegan Spanish omelette warm.
Notes
This is a healthy Spanish omelette because you boil the potatoes as the main cooking process, but you could choose to fry them instead.
Chickpea flour is key to this vegan tortilla recipe, and it makes it gluten-free besides vegan.
To serve the vegetarian omelette just cut it into triangular portions (like you would do with a cake) in the size that works best for you.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 506Total Fat 16gSaturated Fat 2gCholesterol 0mgSodium 33mgCarbohydrates 75gFiber 18gSugar 11gProtein 18g
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