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Egg-free baked Spanish tortilla with a slice cut out, topped with herbs

Egg-Free Baked Spanish Tortilla (Vegan, Gluten-Free, High Protein)

A vegan twist on the classic Spanish tortilla made with potatoes, onions, silken tofu and chickpea flour. High in protein and fibre, this easy oven-baked version is perfect for brunch, meal prep, packed lunches, picnics and sharing platters.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 148
Ingredients Method Notes

Ingredients
  

For the tortilla
  • 2 tbsp olive oil plus more for brushing
  • 1 medium white onion thinly sliced
  • 500 g potatoes thinly sliced
  • Pinch of salt
  • 1/4 cup water
For the eggy mixture
  • 300 g silken tofu
  • 90 g chickpea flour 2/3 cup
  • 100 ml soy milk
  • 3/4 tsp kala namak black salt
  • 1/4 tsp turmeric
  • 2 tbsp nutritional yeast
  • 1½ tsp garlic powder
  • Black pepper
To serve
  • Fresh chives

Method
 

  1. Heat the olive oil in a good non-stick pan over medium heat. Add the onion and cook for around 7-8 minutes until softened and browned.
  2. Add the sliced potatoes and cook for a further 3–4 minutes, stirring frequently.
  3. Add the salt and water, cover with a lid, and reduce the heat to low-medium. Cook for around 15 minutes, stirring occasionally to prevent sticking. The potatoes should be softened but don't need to be fully cooked.
  4. Meanwhile, add all of the eggy mixture ingredients to a blender and blend until completely smooth.
  5. Preheat the oven to 200°C and line a round cake tin or baking tin with parchment paper.
  6. Combine the cooked potatoes and onions with the eggy mixture in a bowl, and transfer to the prepared tin.
  7. Bake for 10 minutes, then remove and lightly brush the top with olive oil. Return to the oven for a further 10 minutes until lightly golden.
  8. Remove from the oven and allow to cool before lifting out of the tin. This helps prevent the tortilla sticking to the parchment paper.
  9. Top with fresh chives and serve warm or cold.

Notes

  • Waxy potatoes work best, but any potatoes will work.
  • Kala namak provides the characteristic eggy flavour and is highly recommended.
  • Delicious served hot, cold or at room temperature.
  • Perfect for meal prep, picnics, lunchboxes and sharing platters.
  • Store in the fridge for up to 4 days.
Nutrition per serving
  • 7.2g protein
  • 3.1g fibre
  • 148 kcal