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You know sometimes you visit a place and a certain food captures your imagination? Rum cake, croissants, deep fried Mars bars… well you get the idea. When we were in Spain a few years ago we fell in love with Tortilla de Patatas (Spanish Omelette). The good old Spanish omelette is a simple dish of potatoes, onion and egg in sort of a pie configuration. We would grab a slice of Tortilla de Patatas in the morning and be good for hours. You can eat Tortilla de Patatas hot or cold which makes it pretty versatile too. Of course once we stopped eating eggs this treat kind of fell off the map. Since fake egg hit the scene I had wondered how it might work in a tortilla. Well we’re happy to report that Just Egg works just fine and the Spanish omelette is back on the menu. This is a simple dish to make and it doesn’t take a lot of time. The only tricky part is flipping the beast, but it’s well worth giving it a try.

Tortilla de Patatas (Spanish Omelette)
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Tortilla de Patatas (Spanish Omelette)

Course: Breakfast, LunchCuisine: vegan, vegetarian, SpanishDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 3 medium/large potatoes

  • 1 red onion, thinly sliced

  • 1/4 tsp of salt

  • 1 – 355 ml bottle of Just Egg

  • 3 Tbsp of Olive oil

Directions

  • Peel the potatoes and cut into 5mm slices.
  • Heat 2 Tbsp of oil and the 1/4 tsp of salt in a large non stick pan.
  • When the oil is hot add the potato and onion and cook for 10 to 12 minutes. You want the potatoes to be tender but not over cooked and coming apart.
  • When the potatoes are done, put them in a large bowl and add the JUST egg. Stir gently to coat the potatoes.
  • Reheat the non stick pan with the remaining Tbsp of oil.
  • When the oil is hot, pour the potato and JUST egg mixture into the pan and cook for a minute or two.
  • Reduce the heat to medium and continue to cook for another 6 minutes or so. Run a spatula around the outside of the pan to ensure that the tortilla isn’t sticking to the pan.
  • Place a large platter on top of the pan and flip the tortilla onto the platter. Place the pan back on the stove and carefully slide the tortilla back into the pan. This is easier than it might sound.
  • Continue to cook for another couple of minutes and then slide the tortilla back onto the platter to serve with a little salt and pepper.

Notes

    Tortilla de Patatas (Spanish Omelette)
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