A vegan Spanish omelet is a delightful and filling dish perfect for breakfast, brunch, or served as an appetizer at your next big gathering. Traditionally prepared with eggs, this vegan recipe features tofu as the egg substitute and offers all the comfort and taste of the traditional Spanish classic.
Growing up, special occasions meant my family whipping up a Spanish omelet (Tortilla Española) alongside Vegan Spanish Paella, turning holidays into feasts.
Served as bite-sized appetizers or hearty meals, Spanish omlet was always a favorite. After going plant-based, I missed it—until this vegan tortilla recipe came along. It mimics the classic perfectly, satisfying my cravings.
While traditional versions are flipped in a skillet, I stick to baking it in a parchment-lined pan for a no-mess, golden-brown finish.
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Ingredients
This recipe uses easy-to-find ingredients, but I've also listed some alternatives. See the recipe card for details on quantities.
- Onions: Use a white or yellow onion
- Potatoes: Waxy potatoes are best, such as Yukon Gold potatoes, red potatoes, or new potatoes.
- Flour: Rice flour is best but chickpea flour will work too but with a distinct in flavor.
- Potato Starch: Corn starch also works well.
Variations
- For variety, incorporate some spices and herbs such as smoked paprika, fresh herbs such as parsley or cilantro, or chili flakes for some heat.
- One variation I often do is I use sweet potatoes instead of regular potatoes, as shown in the picture below.
- You can also use Vegan Bacon Bits made from soy or vegan chorizo to add an additional level of flavor.
How To Make a Vegan Spanish Omelet (Spanish Tortilla)
Take a look at this section for process shots at a glance. See the recipe card for details and more recipe information.
Step 1: Sauté the onions in olive oil over medium heat for a few minutes, then add potatoes, salt, and pepper. Stir and add ¼ cup of water to prevent sticking.
Step 2: Cover and cook for 15-20 minutes, stirring occasionally and adding water as needed, until potatoes are tender but still slightly firm.
Step 3: Blend the remaining ingredients (except chives) until smooth.
Step 4: Combine the cooked potatoes with the blended tofu mixture in a bowl or directly in the skillet if there’s enough space.
Step 5: Prepare the pan by lining a 9-inch baking pan with wax paper and lightly spray the sides if needed. Press in the mixture and bake at 400°F (200°C) for 30 minutes.
Step 6: Remove the Spanish tortilla from the oven and let it cool for about 30 minutes. You can place it in the fridge for quicker cooling. The longer it sets, the better.
Step 7: Flip & Broil – Invert onto a plate and remove the pan. For a golden top, broil for 2-3 minutes.
Step 8: If you used parchment paper, remove the lining. Garnish with chives, dill, or parsley. Cut into individual meal-sized wedges or bite-sized appetizers.
Top Tips
- Preheat the oven to 400°F (200°C) when the potatoes are about halfway done so you save on electricity.
- When placing the mixture in the baking pan, press it down well and ensure it reaches the edges so you get a pretty, round, and even baked tortilla.
- Don't skip letting it rest on the counter or in the fridge. This will allow it to set without breaking apart. The longer it rests, the better.
- This recipe works okay with chickpea flour, but the taste differs slightly. I prefer the rice flour.
- Enhance the flavor of this dish with a touch of kala namak, also known as black salt, if you have it in your spice drawer. It adds an eggy taste that many people enjoy.
Serving Suggestions
There are numerous ways to present a vegan Spanish tortilla - from an appetizer to casual gatherings to a delicious lunch or brunch. Here are some serving suggestions to consider:
- Sliced and skewered is the most common way to eat a Spanish omelet. Cut the omelet into small squares and skewer them with toothpicks for a tapas-style serving.
- Serve with slices of crusty bread rubbed with garlic and olive oil for extra flavor.
- Cut the omelet into wedges like a pie and serve it as a main or side dish.
- A simple mixed green salad with a light vinaigrette like Classic French Salad Dressing pairs beautifully with this Spanish tortilla. Or try Arugula and Pear Salad with Pumpkin Vinaigrette or a Vegan Caesar Salad for some creamy deliciousness.
- Offer ketchup or a mild tomato sauce for dipping, as kids often love to dip their food.
- In Spain, it's common to put a slice of Spanish Omelet between two pieces of bread to make a sandwich called "Bocadillo de Tortilla."
- This dish tastes great at room temperature or even cold, making it ideal for picnics.
Sauces
When it comes to condiments, the Spanish generally like to keep it simple to let the flavors of the omelet shine. However, we love sauces in this family, so here are a few if you want to add a little something extra.
- Vegan Aioli: This garlic mayonnaise is often served alongside a Spanish omelet.
- Tomato Sauce: A simple tomato sauce can complement the omelet well. Try Hidden Veggies Pasta Sauce for more veggies.
- Piquillo Peppers: These sweet, slightly spicy peppers are sometimes served on the side.
- Salsa Brava: This recipe from The Mediterranean Dish is a spicy tomato sauce commonly served with tapas.
- Ketchup: While not traditional, ketchup is often a crowd-pleaser.
- Salsa Romesco - Delicious Spanish sauce made with almonds, hazelnuts, roasted red peppers, and garlic.
- Easy Mojo Picon - a traditional Canary Island sauce made with garlic, peppers, vinegar, and olive oil - is the perfect accompaniment to any meal.
Vegan Spanish Omlet FAQS
Feel free to customize. Bell peppers, mushrooms, and spinach are all excellent additions. Just make sure to cook extra veggies so they don't release water into the omelet while cooking.
I always do! It's even better the next day. This dish keeps well in the fridge for 3-4 days, and they're also freezer-friendly for up to 2-3 months.
The omelet is done when the edges are lightly browned, and the middle is set but not jiggly. You can also insert a toothpick in the center—if it comes out clean, your omelet is done.
Let the tortilla cool to room temperature, then wrap it tightly in plastic wrap or foil and refrigerate for 3–4 days. For freezing, slice it into portions, wrap each slice in plastic, and store them in a freezer bag for up to 2–3 months. To reheat, thaw overnight in the fridge or warm directly from frozen in the microwave or a 300°F oven for 10–15 minutes.
A Spanish Omelet (Tortilla Española) is all about potatoes, onions, and stovetop flipping, while an Italian Frittata mixes in veggies, meats, and cheeses, starting on the stove and finishing in the oven.
More Delicious Vegan Cuban and Spanish-Inspired Recipes
Have a minute? I'd love for you to dive into the comments and rate this Vegan Spanish Omelet (Spanish Tortilla). Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Spanish Omelet
Ingredients
- 2 tablespoons olive oil
- 1 medium onion ~250 grams; finely diced
- 1 ½ pounds diced potatoes ~650 grams (any waxy variety; see notes)
- ⅔ block firm tofu
- ½ cup plant milk almond, oat, or soy
- 4 tablespoons vegan butter melted
- ¼ cup rice flour or chickpea flour
- 1 tablespoon potato starch or corn starch
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2-3 cloves garlic
- chives or other herbs for garnish
Instructions
- Prepare the Vegetables: Wash the potatoes. Then, dice both the potatoes and onions.
- Sauté Onions: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the diced onions, sautéing until the onions are translucent.
- Cook Potatoes: Add the sliced potatoes to the skillet, stirring to mix them with the onions. Add about ¼ cup of water to prevent sticking. Cover and cook for 15-20 minutes, stirring occasionally until the potatoes are tender but firm. If the mixture starts to stick, you can add more water.
- Preheat the Oven: Halfway through frying the potatoes, preheat the oven to 400°F (200°C).
- Prepare Tofu Mixture: While the potatoes are cooking, crumble the tofu into a blender. Add plant milk, melted vegan butter, rice flour, potato starch, turmeric, garlic, and salt. Blend until smooth.
- Combine: After cooking the potatoes, transfer them to a medium-sized bowl and mix them with the tofu mixture. Alternatively, if your pan is big enough, combine the tofu mixture with the potatoes in the pan. This saves you a bowl to clean.
- Prepare a Baking Pan: Line the bottom of a 9-inch baking pan with parchment paper. See notes on how to make it fit easily. Spray the sides of the pan with spray oil if necessary.
- Place in Baking Pan: Transfer the combined mixture into the prepared baking pan, gently pressing it towards the edges and down to achieve a uniform and pretty appearance once baked.
- Bake: Bake in the oven for 30 minutes.
- Cooling: Allow the omelet to cool on the counter for at least 30 minutes. You can place it in the refrigerator if you prefer a faster cooling time. This will aid in setting the omelet, and the longer it sets, the more it will improve in texture.
- Flip: Place a cutting board or large plate over the omelet and carefully flip the omelet onto the plate. If you used parchment paper, carefully remove it. If you want to brown the top (which was originally the bottom) after flipping, broil for 2-3 minutes, observing to ensure it doesn't burn.
- Garnish and Serve: Garnish with chopped chives or other herbs of your choice. Cut into wedges or bite-sized pieces. See the post for serving suggestions and condiments to serve with your vegan Spanish omelet.
Andrew says
Takes me back and perfect for the fall
Regi Pearce says
I'm so happy to hear that the vegan Spanish omelet could transport you back in time! There's something incredibly rewarding about recreating a sense of nostalgia through food. And I completely agree - the flavors are perfect for the coziness that fall brings.