My Spanish Tortilla Recipe Vegan Style. Simply Deliciuos

Yes you have read it correctly there is a Spanish Tortilla Recipe in a Vegan Style and it tastes better than the original one!

I must admit when I first tried it, I had bought one from a Vegan Store I was really curious to see if they had been able to reproduce the same texture of the original Spanish Tortilla and to my surprise it tasted even better so I had to run a get the recipe and learn how to do it at home.

It has been tested and my kids (which simply love Tortilla) did not even realize there were no eggs when I gave it to them. Included my husband which is not (Yet) a vegan ….(I am working on it).

Anyway let’s get to the interesting part here is my favorite Spanish Tortilla vegan Style Recipe:


For 6-8 people you will need:

1 kg of potatoes
160 g of chickpea flour
3 tablespoons of fine corn flour (cornstarch)
1 tablespoon of lemon juice
1 glass of soy milk
2 glasses of water
1 teaspoon powder chemical yeast
Extra virgin olive oil
Chopped parsley (optional)
Garlic powder

How to do it in the oven with the need to fry it
(the healthy option 1)

For a very light dish and a healthier option you can use the oven rather than the frying pan

Preparation time: 1 hour

Boil the potatoes in salted water or cook them in the microwave at maximum power for 20-25 minutes.

In the meantime prepare the vegan egg by mixing the flours, garlic, parsley, salt, pepper, lemon juice, water, and soy milk.

Let the liquid sit for half an hour.

Peel the potatoes cut them thin and then pour the mixture of the liquid and the potatoes into a baking sheet covered with vegetable paper, one greased with a few drops of oil or silicone mold.

Cook the vegan tortilla for 25 minutes at 180 °

How to do the Tortilla in a frying pan ( Copper Chef is the one I use)but without frying the ingredients (the healthy option 2)


Preparation time: 1 hour

Peel the potatoes, cut them into slices and put them in a large bowl and add salt, garlic, parsley, a few tablespoons of oil and mix everything well.

Place the slices in a tray covered with vegetable paper (without overlapping) and bake at 180 ° for about 25 minutes.

Prepare the vegan egg by mixing the flours, garlic, parsley, salt, pepper, lemon juice, water, and soy milk.

Let the liquid sit for half an hour.

Check with a fork that the potatoes are tender, remove them from the oven and add them to the vegetable egg you just made.

Spread a thin trickle of oil in a non-stick pan with high edges and pour the mixture as soon as it is hot.

Cover the pan and simmer for about 15 minutes.

After this time check that the vegan potato omelet has been compacted and with a wooden spoon separates the edges of the pan.

With the help of a plate, turn it over and continue cooking on the other side for another 15 minutes until golden.

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Once it is ready,  serve it hot or if you prefer or have any leftovers my kids love to have it in the bread sort of like what Spanish call “bocadillo” which is a baguette with a tortilla in the middle, it makes an excellent snack or school lunch. Full of proteins and super healthy

I hope you enjoy it as much as I do!

May you all have a blessed day.



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18 Responses

  1. Joe Joson says:

    I normally eat my veggies fresh and green but looking at the pie-like beautiful creation of this tortilla and seeing some delicious ingredients like soy milk and lemon juice, I will definitely ask my wife to make one for me!  The picture shows a delicious, soft, pie and it is enough to make my mouth water.

    The detail in the recipe and the steps taken to cook it makes it sound easy to do. So I am definitely sold to this recipe! Thanks for sharing!


  2. Joo says:

    I’m also trying to get my family to go vegan. Not easy for the kids, as they crave the savoury taste of meat and such. This is such a refreshing recipe. I’m going to try it! 

    Just wondering, is it possible to replace the corn flour with some gluten free flour like brown rice flour or something? We try to avoid corn in general, due to a lot of it being GMO. 

  3. Kent says:

    This looks really good and I’m definitely gonna try it with a bowl of vegetable soup on a cold winter evening. I really like dishes that have potatoes in them, they make a really filling and hearty meal. I want to create this with the healthy method using the oven, but I also want the brown crispiness I see in your photos, can this be achieved without using oil?

  4. Henry says:

    Hi! This really is impressive! A Spanish tortilla without eggs that tastes even better. I’ll definitely try this one!

    This is an easy recipe. And I love Spanish tortilla. So I’ll try to do it tonight. I’ll go with your healthy option 1. I always prefer the oven instead of frying food.

  5. Melissa says:

    Hi Barbara,

    Thanks for the recipe! Re the chickpea flour, I haven’t seen that at my regular store before and I’m guessing it’s something I could make myself by buying a bag of chickpeas and putting them through a high powered blender until it’s a fine powder? Any other tips on that? 

    You also mentioned making the ‘vegan egg’ by mixing the flours, garlic, parleys, salt and pepper, lemon juice, soy and water – is this a standard savoury vegan egg mixture that could be used in any dish?  Thanks Barbara, I’m looking for tips as I’m in the process of slowly changing our eating habits for the better.  

    • Barbara S. says:

      Hi Melissa, thank you for your comment. As far as the chickpeas flour, maybe you should try in a healthy shop. I confess I bought it ready and didn’t do it myself, but I commend you for your forward thinking. Actually if it works, let me know I will stop buying the flour. 

      The recipe for the vegan egg, It’s the one I always use and I use it for different dishes not just the tortilla, whether i can call it the standard one or not I am not sure. It’s the way I have learned to do it and it tastes really really like egg!!

  6. Cheryl Kohan says:

    That recipe looks just delicious. I’d love to try it but would need to buy some of those ingredients like chickpea flour and chemical yeast. Is chemical yeast the same as nutritional yeast? I do love vegetable-based recipes. I could easily become vegetarian as I eat very little meat. I do use dairy and eggs, though.

    • Barbara S. says:

      Hi Cheryl yes, the chemical yeast is like the nutritional yeast. I am sorry I am italian, sometimes I get lost in my own translations!!

  7. Divine13 says:

    I think this is a really good and educative article. I am a vegan and I have been unable to eat the Original Spanish Tortilla due to the animal content. I am interested in this vegan recipe and will definitely be preparing it for my husband and kids quite soon. Thanks  for this.

  8. Yormith96 says:

    Hi there, this is awesome one I love potatoes and any recipes that include potatoes in it as part of the ingredients with vegetables, not only they are delicious but the nutrients in them are essential for the body. I will personally try out this your Spanish tortilla, am amazed that it’s tasting better even without egg, I make sure I do it one of these days to confirm and tastes it. Nice one from you Barbara 

  9. LeNard Simmons says:

    Thank you, for sharing your Spanish Tortilla recipes for Vegans. It looks good. I can’t wait to make it myself. In my mind, I can almost smell it.>>I prefer to cook my potatoes in salted water, rather than in the microwave. Something about the way nuked potatoes taste, and I most of the time overcook them.>>Do chain grocery stores carry chickpea flour, or will I have to find it at a natural food store?I can’t tell my family what it is, or they won’t even take a bite. After they eat it and they tell me they loved it, then I will tell them how healthy it is. (that’s how I have to do it in my house since I’m the cooker.)

    • Barbara S. says:

      Surprisingly this is what I do in my house as well when I want to feed them something they might not agree with…I hide it, let them eat and reveal the ingredients only after they have fallen in love

  10. Topazdude says:

    What a great recipe review on Spanish Tortilla using Vegan Style, thanks for sharing.  My first time of eating tortilla was at my uncle’s place, it was really tasty, with egg included as my uncle is not a vegan, likewise me. Tortilla are rich in proteins and super healthy. Seeing some delicious ingredients like soy milk, lemon juice, chopped parsley and garlic powder, I will love to make some for myself for the first time. Even, the detail in the recipe and the steps taken to cook it makes it sound easy to do. I will love to add some eggs to mine, as I am not a vegan. hope it’s will still taste great and not also changing the name of the vegan style am intending to use, any opinion?

    • Barbara S. says:

      Dear Topaz, if you put eggs in your Tortilla no doubt it will taste good but it will not be vegan and you won’t need to use any ch¡ickpeas either it will be just a normal Spanish tortilla like you uncle used to do

  11. Fortune says:

    This is going to taste nice. I can’t stop salivating looking at the picture. I must appreciate you for posting the recipes and preparation of these tasty snacks. I will show this to my fiancee to prepare it for me. This page has been saved to check again for the steps later. I must eat this yummy Tortilla.

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