Spanish Tortilla…A Vegan Version
Most people associate the word tortilla with the flatbread made with flour or corn that is so ubiquitous to Mexican or Central American cooking…except the Spanish.
I was one of those ignorant people who made the false association until a visit to Tenerife years ago permanently changed my belief and association.
A Spanish tortilla (Tortilla da Patatas) is something completely different than the wrap commonly used to create tacos. It is like an onion-flavored crust-less quiche or an omelette…or a dish defined in this general vicinity. A traditional Spanish tortilla is served as a light meal with
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Most people associate the word tortilla with the flatbread made with flour or corn that is so ubiquitous to Mexican or Central American cooking…except the Spanish.
I was one of those ignorant people who made the false association until a visit to Tenerife years ago permanently changed my belief and association.
A Spanish tortilla (Tortilla da Patatas) is something completely different than the wrap commonly used to create tacos. It is like an onion-flavored crust-less quiche or an omelette…or a dish defined in this general vicinity. A traditional Spanish tortilla is served as a light meal with a salad or as part of a tapas offering. In its purest form, the tortilla has potatoes, onions, extra virgin olive oil, eggs and seasoning. It’s delicious…but also a problem if you are following a vegan lifestyle.
My version creates the creamy sensation that an egg version has, binding the potatoes perfectly and creating a set tortilla that is not too dry and oozes slightly in the middle. Honestly, you could serve this tortilla to anyone and they would find it difficult to believe it is vegan!
Difficulty: simple- to moderate
Yield: Makes about 6-8 portions