This is the recipe for The Best Vegan Spanish Potato Omelette – Vegan Tortilla de Patatas. Tortilla de patatas is a traditional and very special dish from Spain, the country where I am from. I grew up eating the tortillas de patatas that my parents cooked for my family and, since we went vegan almost 4 years ago, we started experimenting in the kitchen to find out how to make a good vegan version of this amazing dish. Well, here it is! We finally made it, and it’s extremely delicious 🙂 You really need to give this a try. It’s healthy, delicious, it doen’t break apart, and it actually tastes like egg, because we use Kala Namak, Indian black salt. Have you tried it?
This is a healthy version of the Vegan Tortilla de Patatas, as it only uses 1 tbsp of extra-virgin olive oil, and the potatoes are baked instead of deep-fried (like how it’s traditionally done). If you want to make a less of a healthy one, simply deep-fry your potatoes or baked them with oil, instead of oil-free like we do.
One single portion of this vegan potato omelette provides you with 355.8 kcal, 17% of the protein, 29% of the dietary fiber, 87% of the vitamin C, 25% of the calcium, and 18% of the iron that you need in a day (based on a 2000 kcal per day diet). It also provides you with just 4.6 grams of fat, of which only 0.6 grams are saturated fat, and absolutely 0 trans fats or cholesterol. That is because there are no animal derived products in this dish 🙂
We purchase our Indian black salt Kala Namak from Buywholefoodsonline.com. They offer a wide variety of vegan products, very good prices and high quality. You can buy it here.
If you are still wondering what Kala Namak is, please have a look at this information extracted from Stylecraze.com:
- Indian black salt, extensively referred to as kala namak, is a variety of Indian volcanic stone salt. It’s popular in India, Pakistan, and nations all across the world because of its twisted taste and easy availability. This special variety of salt has its origin in the Himalayan ranges and is used in Indian dishes for cooking and garnishing. Due to the presence of iron and other minerals, the salt is pinkish gray in color. It contains a unique sulfurous component that is frequently compared to boiled egg yolks and is super healthy.
- Other than providing a distinct flavor to dishes, black salt is popular for its health benefits as well as its capacity to store food. It is often recommended for individuals with high blood pressure and for those on low-salt diets. The reason behind this is that it is low in sodium and doesn’t enhance the sodium level in your blood. It also relieves heartburn and intestinal gas. In short, it boosts your overall digestive system.
If you liked this recipe, check out our Vegan Omelette with Sun-Dried Tomatoes & Spinach. You’re gonna love it!
Vegan Spanish Potato Omelette – Vegan Tortilla de Patatas (Egg-Free)
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 1 1/2 tbsp baking powder
- 3/4 cup cornstarch
- 1 cup chickpea flour
- 1/2 cup aquafaba, the liquid inside a can of salt-free chickpeas
- 1⅛ cup water
- 2 1/4 tbsp apple cider vinegar
- 1 1/2 tsp black salt / kala namak, or more if desired
- 8 to 10 small white potatoes, peeled and cubed
- 3 pinch sea salt
- 1 medium-sized white onion, , finely chopped
- Extra-virgin olive oil
- black salt / kala namak, to sprinkle
- Freshly ground black pepper, to sprinkle
- Preheat the oven to 200ºC.
- Spread the peeled and cubed potatoes on a parchment paper lined baking tray and drizzle some extra-virgin olive oil on top . Sprinkle the 2 pinches of salt over them as well. Bake for 30-40 minutes or until ready.
- In the meantime, in a non-stick skillet, heat a tbsp of extra-virgin olive oil, and sauté the chopped onion over medium heat, until golden.
- In a large bowl, combine baking powder, cornstarch, and chickpea flour.
- In a medium bowl, add aquafaba, and using an electric mixer with beaters, whip it on medium speed; turn to high speed. Whip until foamy. Stir in water, and apple cider vinegar.
- Pour the contents of the bowl with the liquid ingredients into the large bowl with the dry ingredients. The consistency should be similar to the one of egg.
- Now add the kala namak, the baked potatoes and the chopped onion and mix through.
- In a non-stick skillet, over low heat, heat the olive oil and pour the omelette batter from the bowl. Give it the shape of an omelette and let it cook covered with a lid for 5-7 minutes. With the help of a plate, flip and let it cook covered for 5 more minutes, or until ready.
- Serve on a plate, and sprinkle some more kala namak on top, along with some freshly ground black pepper. Consume immediately along with our Vegan Mayonnaise (Plain & Spicy) or our Low-Fat & Low-Calorie Vegan Mayonnaise (recipes linked above). You’ll love the combination!
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