Vegan Spanish 6: Tortilla

This is our first contribution to this months'  My Legume Love Affair started by Susan of The well Seasoned Cook and hosted over at Kannada Cuisine this month.

You may have read before or forays into this area with the Tofu “scrambled eggs”, well this is equally as impressive. In fact, from what I remember these recipes taste way better than eggs without sitting heavy in your stomach the rest of the day.

The Tortilla could be the definitive dish of Spain. From my experience, which is mainly in Andulucia, the south of Spain, I would say it it is the most prevelant kind of snack food on the street. When in other places people grab a burger, here they reach for a “Bocadillo con Tortilla” (read: potato omelette in half a French baguette). It provides quick sustenance on the run and, like with most Spanish food the flavours are simple and the food is fresh and unprocessed. I would say that for that reason the diet is fairly healthful, notwithstanding that you don’t eat a lot of the deep-fried offerings, which I must admit are indeed fairly numerous.


This recipe is tricky to keep the Tortilla whole. You need some practice at getting the batter the right consistency and also the temperature. Investing in a good non-stick Teflon pan really helps a lot too!  If you mess up and get a bit of a Tortilla scramble, don’t worry it still tastes good. Alternatively, for easier, but not quite as authentic results, you can try baking the tortilla on a small baking tray (one that hold the batter 1 inch deep) for about 25 mins.

Spanish Challenge 6: Tofu Tortilla - A Vegan Spanish Potato Omelette 
(serves 4 as part of a Tapas Meal)

2 medium potatoes (boiled and chopped into cubes or slices)

1 cup silken tofu

1 tablespoons nutritional yeast flakes

1 tbs soya sauce

4 tbs olive oil

¼ tsp tumeric

1 tsp salt, pepper

½ cup chickpea flour

½ cup soya milk (as needed)

2 tbs freshly chopped parsley

1.   Blend the tofu, yeast flakes, soy,  1 tbs of the olive oil, turmeric, salt and pepper in a food processor or with an immersion-blender.

2.   Gradually add in the chickpea flour until fully blended. Then start adding in a little soya milk until you reach the consistency of thick-double pouring cream.

3.   Heat another tbs of the olive oil and saute the potatoes until they begin to turn golden; about five minutes.

4.    Place the potatoes in a bowl add the tofu-chickpea flour batter and fresh parsley and stir to mix. Tip the contents of the bowl back in the pan with the remaining olive oil over a medium heat. Cover the pan for five minutes and cook.

5.   Now, uncover the pan and try running a spatula around the sides and gradually underneath the Tortilla. If it is not coming out, don’t worry too much. Cover and cook on medium low for another 5 minutes. If it loosens OK, invert it onto a plate, and then back into the pan with the other side face downwards to brown for 5 minutes more.