If you’ve been craving a classic Spanish comfort dish; but without the eggs; let me introduce you to a vegan Spanish tortilla that’s truly a game changer. As someone who's spent years recreating traditional favorites with a plant-based twist, I can tell you this version doesn’t just mimic the original, it celebrates it.
This vegan Spanish tortilla captures everything you love about the iconic potato omelet: the golden edges, the tender potatoes, and that irresistible, savory depth of flavor. And the best part? It comes together in just 35 minutes using wholesome, simple ingredients you probably already have in your kitchen.
Whether you’re new to vegan cooking or a seasoned pro, this vegan Spanish tortilla is an easy, satisfying dish that even the most devoted traditionalists will ask for again. Trust me, once you try it, you’ll be making this vegan Spanish tortilla on repeat for brunches, tapas nights, or cozy dinners.
What Makes This Vegan Spanish Tortilla So Special
The traditional Spanish tortilla (or tortilla española) has long been a beloved staple in Spanish homes and tapas bars, comforting, simple, and packed with flavor. Traditionally made with just eggs, potatoes, and onions, this rustic omelet gets its richness from slow cooking and its heartiness from humble ingredients.
Our vegan Spanish tortilla stays beautifully true to these roots but with a smart, plant-based twist. By swapping out eggs for chickpea flour and a few clever vegan ingredients, we’re able to recreate that same satisfying, custardy texture and savory depth, without using a single animal product.
What makes this vegan Spanish tortilla stand out? It’s the way it captures the soul of the original while aligning with a plant-based lifestyle. It’s familiar yet fresh, and whether you’re vegan or just looking to try something new, it’s a dish that brings everyone to the table.
The Rich History Behind the Spanish Tortilla
Long before the vegan Spanish tortilla found its place in modern kitchens, the original tortilla de patatas had already become a culinary icon in Spain. First appearing in the early 19th century, this thick potato omelet was said to have been created by General Tomás de Zumalacárregui during the Carlist Wars as an affordable, nourishing way to feed his troops.
Unlike Mexican tortillas made from corn or wheat, the Spanish tortilla is all about potatoes, and lots of them, bound together with eggs to form a thick, sliceable round. Its simplicity and versatility made it a favorite across the country, served morning to night, from humble homes to lively tapas bars.
Today, our vegan Spanish tortilla honors that same tradition. It brings the spirit of Spanish cooking into the plant-based world without sacrificing flavor, texture, or cultural roots. Whether you're serving it for breakfast, as a tapa, or for dinner, this vegan version holds its own, and then some.
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Ingredients
- Yukon Gold potatoes, peeled and thinly sliced
- Yellow onion, thinly sliced
- Extra virgin olive oil, plus more as needed
- Chickpea flour (gram flour)
- Cold water
- Nutritional yeast
- Cornstarch
- Black salt (kala namak) - gives an eggy flavor
- Ground turmeric (for color)
- Baking powder
- Apple cider vinegar
- Salt
- Freshly ground black pepper
- Fresh parsley for garnish (optional)
See recipe card for quantities.
Ingredient Notes and Substitutions
- Potatoes: Yukon Gold potatoes provide the perfect waxy texture, but you can substitute with any waxy potato variety.
- Chickpea flour: This is our egg replacer base. If unavailable, you can use a commercial egg replacer like Follow Your Heart Vegan Egg, adjusting quantities according to package instructions.
- Black salt (kala namak): This sulfurous salt gives an authentic egg flavor. If you can't find it, regular salt works but you'll miss some of the eggy taste.
- Nutritional yeast: Adds a savory, slightly cheesy flavor. If omitted, add an extra pinch of salt.
- Baking powder: Creates a light texture. Don't skip this ingredient.
- Apple cider vinegar: Activates the baking powder and adds tanginess. White vinegar or lemon juice can work in a pinch.
Instructions
Prepare the Potatoes and Onions
- Peel the potatoes and slice them into thin rounds about ⅛-inch thick. A mandoline slicer helps achieve uniform thickness.
- Thinly slice the onion into half-moons.
- In a large non-stick skillet, heat the olive oil over medium heat.
- Add the potatoes and onions to the skillet. The oil should almost cover them - add a bit more if needed.
- Cook gently for about 20-25 minutes, stirring occasionally, until the potatoes are tender but not browned. They should be soft enough to cut with the side of a fork.
- Once cooked, carefully drain the potatoes and onions in a colander, reserving 2 tablespoons of the oil.
Prepare the Vegan "Egg" Mixture
- While the potatoes cook, prepare your vegan egg mixture.
- In a large bowl, whisk together the chickpea flour and cold water until smooth.
- Add the nutritional yeast, cornstarch, black salt, turmeric, baking powder, apple cider vinegar, salt, and pepper.
- Whisk vigorously until completely smooth with no lumps.
- Let the mixture rest for at least 10 minutes to hydrate the chickpea flour.
Combine and Cook the Tortilla
- Add the drained potatoes and onions to the chickpea mixture. Gently fold them in, being careful not to break the potato slices.
- Heat your non-stick skillet over medium heat and add the reserved 2 tablespoons of olive oil.
- Pour the potato and chickpea mixture into the hot skillet. Smooth the top with a spatula and lower the heat to medium-low.
- Cook for about 8-10 minutes, until the bottom is set and golden. You can check by gently lifting an edge with a spatula.
- Place a large plate or flat lid over the skillet. Holding it firmly against the skillet, quickly and confidently flip the tortilla onto the plate.
- Slide the tortilla back into the skillet with the cooked side up, and cook for another 5-6 minutes until the bottom is also golden and the center is set.
- The tortilla should be slightly wobbly in the center when you shake the pan gently - it will continue to set as it cools.
Rest and Serve
- Transfer the tortilla to a cutting board and let it rest for at least 5 minutes before slicing.
- Cut into wedges or squares and serve warm or at room temperature.
- Garnish with fresh parsley if desired.
- Step 1: Prepare the Potatoes and Onions
Gently cook the potatoes and onions until tender, without browning.
- Step 2: Prepare the Vegan "Egg" Mixture
Whisk together chickpea flour, water, and seasonings until smooth.
- Step 3: Combine and Cook the Tortilla
Pour the mixture into the skillet and cook until golden before flipping.
- Step 4: Rest and Serve
Let the tortilla rest, then slice and serve warm or at room temperature.
Expert Tips for Perfect Vegan Spanish Tortilla
- Slice the potatoes uniformly: This ensures even cooking and a consistent texture throughout the tortilla.
- Cook the potatoes slowly: The potatoes should be gently poached in oil, not fried. Keep the heat medium-low to prevent browning.
- Don't rush the flip: Make sure the bottom is properly set before attempting to flip the tortilla, otherwise it might fall apart.
- Practice makes perfect: The flip can be tricky, but gets easier with practice. If you're nervous, you can finish cooking the tortilla in a 350°F (180°C) oven for 10 minutes instead of flipping.
- Rest before slicing: Allowing the tortilla to rest helps it set completely and makes for cleaner slices.
Common Mistakes to Avoid
- Browning the potatoes: Traditional Spanish tortilla uses softened, not browned potatoes. Keep the heat moderate.
- Skipping the rest time for the batter: Chickpea flour needs time to hydrate properly.
- Using too little oil: The potatoes need enough oil to cook properly without sticking or browning.
- Cooking at too high heat: This can cause the outside to cook too quickly while leaving the inside raw.
Variations
One of the best things about a vegan Spanish tortilla is how customizable it is. Once you’ve mastered the base recipe, try adding your own twist with one of these delicious variations:
Herb-Infused Vegan Spanish Tortilla
Add 2 tablespoons of freshly chopped herbs like parsley, thyme, or rosemary to the batter. It’s a simple way to add a burst of fresh flavor and fragrance.
Vegetable-Packed Version
Stir in ½ cup of colorful veggies like peas, diced red bell pepper, or baby spinach. This adds extra nutrients and makes the dish even more vibrant.
Smoky Vegan Spanish Tortilla
Mix in ½ teaspoon of smoked paprika for a warm, smoky depth that pairs perfectly with the potatoes. It’s subtle but so satisfying.
Gluten-Free Friendly
This vegan Spanish tortilla is naturally gluten-free! Just be sure your chickpea flour is certified gluten-free if you’re cooking for someone with celiac disease or a gluten intolerance.
Serving Suggestions: How to Enjoy Vegan Spanish Tortilla
This dish isn’t just delicious—it’s versatile, too! Here are a few tasty ways to serve your vegan Spanish tortilla:
- Cut into small squares and serve with toothpicks as a party appetizer
- Serve as a tapa alongside olives and crusty bread
- Enjoy for breakfast with a side of vegan yogurt
- Make a sandwich by placing a slice between bread with some vegan aioli
- Serve with a simple green salad for a complete meal
Equipment
- Mandoline slicer (optional, for uniform potato slices)
- 10-inch non-stick skillet or cast-iron pan (ideally with sloped sides)
- Large mixing bowl
- Whisk
- Spatula
- Large plate or flat lid (for flipping)
Storage and Make-Ahead Tips
Refrigerator Storage
The vegan Spanish tortilla will keep well in the refrigerator for up to 3 days. Allow it to cool completely, then wrap in plastic wrap or store in an airtight container.
Freezing Instructions
While you can freeze the tortilla, the texture may change slightly upon thawing. To freeze:
- Cut into individual portions
- Wrap each piece tightly in plastic wrap
- Place in a freezer-safe container
- Freeze for up to 1 month
To reheat, thaw overnight in the refrigerator and warm gently in a 300°F (150°C) oven for about 10 minutes, or microwave on 50% power.
Make-Ahead Option
You can prepare the chickpea batter up to 12 hours ahead and store it in the refrigerator. The cooked potatoes and onions can also be prepared ahead and refrigerated separately for up to 24 hours. Bring both components to room temperature before combining and cooking.
The Secret Ingredient Nobody Talks About
Every great recipe has a little secret, and when it comes to making the perfect vegan Spanish tortilla, this one is a total game changer.
Most people assume chickpea flour alone does the trick when replacing eggs. And yes, it works beautifully. But if you’re after that truly authentic, custard-like center, the kind that melts in your mouth and makes you do a double take, you’ll want to try this:
Add 3 tablespoons of aquafaba to your batter. That’s the liquid from a can of chickpeas, and it’s pure magic in vegan cooking. But don’t just pour it in. Whip it for 1–2 minutes first until it’s light and a little foamy. This extra step incorporates air and gives your tortilla a lighter, silkier texture, so close to the original, you might even fool a Spaniard.
It’s the kind of tip that gets passed around quietly among seasoned plant-based cooks. And now that you know, you’re in on the secret too.
FAQ
What store-bought tortillas are vegan?
Many store-bought tortillas are accidentally vegan, especially flour or corn varieties. Brands like Mission, La Banderita, and Trader Joe’s often carry vegan options, but it’s always smart to check the label for hidden animal-derived ingredients like lard or dairy. While these are great for tacos or wraps, keep in mind that they’re very different from a vegan Spanish tortilla, which is a potato-based omelet and doesn’t use flatbread-style tortillas at all.
What is the difference between a Mexican tortilla and a Spanish tortilla?
Great question! A Mexican tortilla is a thin, round flatbread made from corn or wheat flour, used as the base for tacos, burritos, and wraps. A Spanish tortilla, on the other hand, is a thick, savory omelet traditionally made with eggs, potatoes, and onions. In a vegan Spanish tortilla, the eggs are replaced with plant-based alternatives like chickpea flour and aquafaba to recreate the same rich, custardy texture.
Are Mexican tortillas vegan?
Often, yes! Many Mexican tortillas, especially corn tortillas, are naturally vegan since they usually contain just corn, water, and lime (calcium hydroxide). However, some flour tortillas may contain lard or dairy, so always double-check the ingredients. That said, vegan Spanish tortilla is a completely different dish, it’s an egg-free omelet made from potatoes, not a wrap.
What’s the difference between a frittata and a tortilla?
A frittata is an Italian-style open-faced omelet typically made with eggs, cheese, vegetables, and sometimes meat. It’s usually started on the stovetop and finished in the oven. A Spanish tortilla, on the other hand, is thicker and made primarily with potatoes and onions, cooked slowly on both sides in a skillet. In the case of a vegan Spanish tortilla, we replace the eggs with chickpea flour or other egg substitutes to keep that signature texture while keeping the dish plant-based.
A New Classic with a Plant-Based Twist
This vegan Spanish tortilla is proof that plant-based cooking can beautifully honor traditional flavors while making them more inclusive. With just a few simple techniques and thoughtful substitutions, you can recreate the comforting, savory magic of the original Spanish classic, no eggs needed.
Whether you're fully vegan, cooking for someone who is, or just cutting back on eggs, this recipe brings authentic flavor to your table with ingredients you can feel good about. It’s perfect served tapas-style, enjoyed for a relaxed brunch, or even packed up for a sunny picnic.
Looking for more breakfast inspiration? Try pairing this tortilla with our Chicken and Cheese Breakfast Quesadilla or High Protein Breakfast Burritos, both are hearty, flavorful, and great for meal prep.
Give this vegan Spanish tortilla a try and see how satisfying and vibrant plant-based Spanish cuisine can truly be.
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Pairing
These are my favorite dishes to serve with this Vegan Spanish Tortilla Recipe:
vegan Spanish Tortilla Recipe
Equipment
- 1 10-inch non-stick or cast-iron skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Large plate or flat lid
- 1 Mandoline slicer (optional)
Ingredients
Dry
- 1½ cups chickpea flour gram flour
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- ½ teaspoon black salt kala namak, for eggy flavor
- ¼ teaspoon turmeric
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Wet
- 1½ cups cold water
- 1 tablespoon apple cider vinegar
Fresh
- 1½ pounds Yukon Gold potatoes peeled, thinly sliced
- 1 large yellow onion thinly sliced
- ⅓ cup olive oil | plus more as needed
- 2 tablespoons olive oil reserved from cooking
- 2 tablespoons parsley optional, for garnish
Instructions
- Peel and slice potatoes and onions. Cook in olive oil until soft but not browned. Drain and reserve oil.
- Whisk chickpea flour, water, and dry seasonings until smooth. Rest 10 minutes.
- Combine cooked potatoes and onions with batter. Cook mixture in skillet until golden, flip, and cook other side.
- Let the tortilla rest before slicing. Serve warm or at room temp.
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