Tortilla de Patatas
Ingredients you'll need
For the Potatoes and Onions:
- 600g potatoes
- 1 onion
- Olive oil for frying
For the "Egg" Mixture:
- 400g silken tofu
- 3 tablespoons corn starch
- 55g chickpea flour
- 75ml plant-based milk
- Salt and pepper to taste (or Kala Namak for egg flavor)
- Optional: turmeric for color
Let's get cookin'
- Peel the potatoes and slice them thinly, along with the onion.
- Heat a generous amount of olive oil in a large pan over medium heat.
- Fry the potato and onion slices for 10-12 minutes until the potatoes are soft and tender (not crispy). Stir occasionally to prevent sticking.
- While the potatoes cook, prepare the "egg" mixture: Add silken tofu, corn starch, chickpea flour, plant-based milk, salt and pepper (or Kala Namak), and turmeric (if using) to a blender. Blend until completely smooth and creamy. Pour the tofu mixture into a large bowl.
- Drain the cooked potatoes and onions from excess oil and add them to the bowl with the tofu mixture. Gently fold everything together until the potatoes and onions are evenly coated.
- Grease a large pan (preferably non-stick) with oil and heat over medium heat.
- Pour the potato-tofu mixture into the pan and spread evenly. Cover with a lid and cook for about 10 minutes until the bottom is golden and set.
- Carefully flip the tortilla using a large plate: place a plate over the pan, flip it over, then slide the tortilla back into the pan. Cook uncovered for another 2-5 minutes until golden on the second side.
- Slide onto a serving plate and let cool for a few minutes before slicing. Serve warm or at room temperature, cut into wedges.
Spanish Potato Tortilla
Experience the authentic taste of Spain with this vegan Spanish tortilla (tortilla de patatas) that rivals the traditional egg-based version! This plant-based Spanish omelet features layers of tender potatoes and sweet onions bound together with a clever silken tofu "egg" mixture that creates the perfect texture and flavor. It's golden, satisfying, and completely egg-free.
What makes this vegan tortilla de patatas so special is the tofu-based binder made with chickpea flour and corn starch, which mimics the binding properties of eggs while staying completely plant-based. The addition of Kala Namak (black salt) is optional but adds that distinctive eggy flavor, while turmeric provides the classic golden color. The result is a Spanish potato cake that's indistinguishable from the original!
Perfect for Spanish tapas, brunch, lunch boxes, or picnics, this authentic vegan tortilla is best served at room temperature, making it ideal for make-ahead meals. The traditional Spanish recipe adapted for plant-based eating proves that classic dishes can be veganized without sacrificing flavor or texture. Serve it in wedges with crusty bread and a simple salad for a truly authentic Spanish experience!
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