Vegan by Valerie

Spanish Tortilla Espanola (Potato Omelette)

As much as Mike was obsessed with Spain’s patatas alioli, my mom was in love with their tortillas Espanolas.  The Spaniards don’t like to compare this dish to an omelette, but (in my ignorant American opinion) that’s pretty much what it’s like.  It’s a bit different than a frittata because both sides get cooked in a skillet, instead of a skillet and an oven.

I made the traditional tortilla Espanola, filled simply with potatoes, but this would also be delicious with any other veggies…  the next time I make this I’m going to try it with potatoes, leeks, and mushrooms.

I brought a piece of this home to my parents’ house in Indiana the weekend after we got home, and my mom loved it so much she immediately went to the store, got the ingredients, and made my recipe the next day!

Spanish Tortilla Espanola (Potato Omelette)

Ingredients:

6 red potatoes

EVOO or nonstick spray

***

1 lb. silken tofu

1/4 c. nutritional yeast

3 T. EVOO

1 tsp. Spanish smoked paprika

2 T. arrowroot

1/2 tsp. turmeric

1/2 c. chickpea flour

1 – 2 tsp. black salt (depending on how eggy you want it to taste)

pepper to taste

garlic powder to taste

Instructions:

1. Peel and slice the potatoes.  Using a mandolin or a knife, slice then as thinly as possible.

2.  Cook the potatoes in a large skillet with EVOO or cooking spray over medium-low heat until tender, taking care not to burn them.

3.  While the potatoes are cooking, blend the remaining ingredients (tofu through garlic powder) in a food processor until blended, stopping to scrape down the sides if necessary.

4.  Remove the potatoes from the pan and place into a large bowl.  Add in the tofu mixture and lightly stir to combine.

5.  Pour the potato/tofu mixture back into the pan.

6.  Cook on medium-high heat until the bottom is set, like if you were cooking an omelette.

7.  Slowly slide the omelette onto a large, flat pan (I didn’t have one large enough so I used the lid for my largest skillet).

8.  Carefully turn the skillet  you used to cook the potatoes upside down and place over the top of the omelette which is on the plate.  Very quickly, flip the pan and plate over so that the uncooked side of the omelette is now in the skillet.

9.  Continue to cook this side of the omelette on medium-high heat until it is set, and until the center appears almost done (use a knife or toothpick) – but it’s ok if it’s still a bit soft and runny.

10.  Serve warm or cold.

What would you put in your tortillas Espanolas, or what filling do you like to put in omelettes?  I think this would also be delicious with some vegetarian ham, veggie cheese, potatoes, and tomatoes…

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