We've done the impossible. We created a perfectly seasoned vegan Spanish omelette. Yes, you heard that right. Vegan. Spanish. Omelette.
We are feeling seriously inspired by all of the incredible foods we see on a daily basis in Mexico. It's been so fun creating our vegan take on it all!
This plant-based version of a classic Spanish and Mexican meal is a real winner. Have you heard of a Spanish omelette before?
Originally created in Spain (hence the name), these omelettes actually go by a few titles like "tortilla Española" or "Spanish tortilla".
They're often confused with Frittatas (Italian-style omelettes), and misunderstood as to how they differ from a regular omelette.
What makes a Spanish omelette recipe different from the variety you're probably used to is the "deep dish" style. There's always sliced potatoes involved and, most of the time, onion.
Our version is extra special because those of you who don't eat eggs get to enjoy this delicious, nutrient-dense breakfast.
Instead of eggs, we use chickpea flour and black salt to create an "eggy" flavor and consistency (more on that below).
Are you ready for this savoury breakfast that's vegan, gluten-free, easy, and cheap? It's perfect for meal prep, and tastes so good you'll want to eat it all in one sitting (don't do that).
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: when in its raw form, chickpea flour has a pretty awful taste, not gonna lie. But once cooked, it takes on a neutral, slightly nutty, and bean-like flavor. The texture is perfect to re-create a traditional egg dish. We chose to use chickpea flour to bind the potatoes better than tofu can.
Health: this gluten-free flour boasts modest amounts of both protein and fiber. Protein too often steals the show when in reality over 90% of Americans are fiber deficient.
Himalayan black salt
Taste: known in vegan cooking for it's pungent, savory, and umami flavor, we use black salt to re-create the flavor of eggs. How? It has a sulphurous aroma, which is very similar to the smell of eggs. If that's not your thing, just replace the black salt with regular salt!
Fact: black salt comes in three different types: ritual, Himalayan, and black lava (Hawaiian). Since the characteristics are quite different, opt for Himalayan black salt for its egg-like qualities.
Taste: what better way to lend a yellow hue than "nooch." Nutritional yeast also adds a cheesy, umami flavor to this omelette, which further emulates the eggy taste.
Health: often fortified with B12, nutritional yeast is a complete protein, and has trace minerals like zinc, selenium, and manganese, which contain up to 30% of your daily needs in a serving.
Taste: we use yellow potatoes (papa amarillo) in this recipe to lend their sweet flavor and soft texture. You can use whichever potato you prefer, but ensure they're cut thin enough to cook on the stove.
Health: one medium potato contains about 10-30% of your daily B6 (aka pyridoxine) needs, which are required for maintaining a healthy metabolism.
If you have questions about this Spanish omelette recipe, don't forget to check out our FAQ section at the bottom of this post.
Step 1: you'll need to peel and dice the potatoes. Don't forget to slice the tomatoes and onions too (see above photo).
Step 2: time to fry! Cook your potatoes for a while before adding in the onions. Continue sautéing both while constantly stirring so they don't brown too much. Mix in the oregano before removing your mixture from the heat.
Step 3: grab a strainer to drain the excess oil off, but don't get rid of it! You're going to need it later. In the meantime, fry your tomato slices in the same pan to give them a little char.
Step 4: it's time to get this omelette party started! Add the drained olive oil back into your pan to heat up over medium-low.
Step 5: while you're waiting, mix the chickpea flour, nutritional yeast, Mexican oregano, black salt, and water in a medium bowl until there are no lumps left.
Step 6: mix in the potatoes and onions, then scoop about half of the batter into your frying pan.
Step 7: layer the tomato slices evenly over top, then grate some vegan cheese over the tomatoes (optional, but totally worth it).
Step 8: pour the rest of the batter in to cover the tomato and cheese layer. Cook your omelette until the top no longer looks wet, or about 5 minutes. Tip: cover your frying pan for the first 1-2 minutes to help it cook evenly.
Step 9: now for the fun part. To flip the omelette, cover your frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette.
Step 10: place your frying pan back on the stove and slide the omelette carefully back in to finish cooking for another 5 minutes.
Step 11: to remove your omelette, use the same plate flipping technique you just mastered in the last step.
Step 12: be patient! Even though it's hard, let the omelette rest for 10-15 minutes before slicing it or serve it totally chilled! Both ways taste delicious.
Fridge: this Spanish omelette recipe will store in the fridge for up to 4 days.
Freezer: if you don't eat it all or feel like making extra, put the leftovers in a freezer-safe container and store for up to 3 months.
Reheating: we recommend eating this cold the next day because it's the most delicious that way. But if you want to reheat it, place the omelette in an oven-safe dish covered in foil. Heat it for 10 minutes at 350 degrees F.
No time for the oven? No problem. Pop a slice in the microwave and heat it in 10-20 second bursts, making sure it's hot through to the middle.
Meal prep: we usually make 2-3 of these omelettes and keep them in the freezer to save time. It's a breeze when you wake up in the morning to breakfast already made! Just make sure to let it thaw in the fridge overnight.
💭 Pro tips
Time to share our tips and tricks we learned while perfecting this recipe for you:
- Use a 10-inch shallow, non-stick pan for the best fit.
- Cook the potatoes low and slow so they don't crisp up too much.
- Make sure you flip using the plate technique described in the instructions.
- Don't continually check to see if it's "burning," just use a timer and cook it on medium-low.
- If the omelette falls apart, don't worry! It still tastes great.
🍴 Tasting notes
This Spanish omelette recipe is going to become your new breakfast go-to. It's:
If you try this vegan omelette, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
- ¼ cup olive oil ($0.44)
- 2 medium yellow potatoes, peeled ($0.42)
- ½ medium white onion ($0.09)
- 2 small Roma tomatoes ($0.28)
- 1 teaspoon Mexican oregano ($0.03)
- 1 cup chickpea flour ($1.28)
- 2 tablespoon nutritional yeast ($0.48)
- 1 teaspoon black salt ($0.02)
- 1 ¼ cups water ($0.00)
- Grated vegan cheese optional
- First, rinse all veggies and peel the potatoes. Then, chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins.
- Next, preheat all of the olive oil in a medium frying pan over medium-low. Add in your potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
- Then, add in the sliced onions and mix together. Cook for another 5-6 minutes, constantly stirring so the potatoes and onion don't brown too much.
- While you're still stirring, mix in the oregano and continue cooking for 3-4 more minutes. Then, take the potato and onion mixture off the heat and strain off the oil into a bowl (reserve it to cook the whole omelette in). Set the mixture aside to cool.
- In the meantime, fry your tomato slices in the same pan over medium heat. Cook the tomatoes on each side until they are browning, about 2-3 minutes per side. Remove them from the pan and set aside.
- Once you've prepared the veggies, heat your frying pan to medium-low once more and add the reserved olive oil back in.
- While the oil is heating up, mix the chickpea flour, nutritional yeast, black salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into your frying pan.
- Layer the tomato slices evenly over top, then grate some optional vegan cheese over the tomatoes.
- Spread the other half of the batter evenly over the tomatoes and cheese. Using a spatula, gently work your way around the omelette to push the edges in.
- Cook the omelette for about 5-6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1-2 minutes to help it cook evenly).
- To flip the omelette, cover your frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
- Place your frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
- Remove your omelette from the pan by using the same flipping technique you did in step 11.
- Let the omelette rest for 10-15 minutes before slicing.
- Optional ingredients are not reflected in the price or calories of our recipes.
- Nutritional information is a rough estimate.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
♻️ Similar recipes
For more savoury breakfast ideas, check out our:
- Vegan baked egg cups if you need a high-protein breakfast on-the-go.
- Savoury lentil oatmeal for a fiber and protein-filled bowl with a ton of choices for toppings.
- Perfect tofu scramble for another delicious vegan take on eggs.
- Chilaquiles if you prefer your mornings a little on the spicy side.
Nope! If you can't find black salt, just swap it out with regular sea salt.
Yes. If you don't want to use the traditional flipping method you can put the pan in the oven on broil for 5-7 minutes until golden brown on top. Just make sure it's oven-safe!
To ensure your omelette doesn't stick, complete the following steps: ensure the pan is hot, use a non-stick pan, use a sufficient amount of oil.
If you can't find Mexican oregano, the closest sub is marjoram. If you can't find that either, use Italian oregano or any other herbs you like.