- Prep-time: / Ready In:
- Makes one 10-inch tortilla
- Serving size: ⅙ of recipe
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The Spanish tortilla is quite different from the Mexican tortilla. More similar to a frittata, it’s traditionally served as an appetizer but is tasty when served warm or at room temperature for breakfast, brunch, or even a picnic.
Ingredients
- 2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups)
- 7 oz. extra-firm tofu, drained and patted dry
- ¼ cup + 2 tablespoons aquafaba (liquid from canned chickpeas)
- 2 tablespoons unbleached all-purpose flour or whole wheat flour
- 1 tablespoon chickpea flour
- ⅛ teaspoon ground turmeric
- 2 yellow onions, chopped (2 cups)
- 2 cloves garlic, minced
- ½ cup chopped jarred roasted red bell peppers
- 3 tablespoons finely chopped fresh parsley
- ½ teaspoon black salt or sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer to a large bowl.
- Finely crumble tofu and place in a bowl. Add the next four ingredients (through turmeric); stir to combine.
- In a large nonstick ovenproof skillet combine onions, garlic, and ¼ cup water. Cook over medium 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the remaining ingredients. Cook 2 minutes more to meld flavors. Add potatoes and tofu mixture; mix well.
- Bake about 30 minutes or until tortilla is golden. Cool tortilla in skillet on a wire rack 10 minutes. Invert a dinner plate over skillet. Holding the plate and skillet together, quickly flip over to invert tortilla onto the plate. Remove skillet. Sprinkle tortilla with additional parsley. Serve warm or at room temperature.
Nutritional Information:
Per serving (⅙ of recipe): 186 calories, 35 g carbohydrates, 7.6 g protein, 2.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 190 mg sodium, 4.8 g fiber, 4.4 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (13)
(4 from 3 votes)I liked this recipe, and it worked well as leftovers for a picnic so that I had something WFPB to eat. I have to say it looked very unappetizing before baking, but once it was done, it looked just fine. It was a little bit bland and felt like it needed a little something, but I'm not sure what. That is why I only gave it 4 stars. But overall I enjoyed the recipe ~ made about 3 meals for me.
Please provide a brand of nonstick oven safe non toxic skillets. Mine is wonderful, but it is not oven safe.
I think well-seasoned cast iron might work well.
Made this for mothers day. The tofu mix has a nice texture to it. Added more spices (cumin, ancho chili powder, coriander and cilantro). Topped with jalapenos. Needs the spiciness.
What kind I substitute for the roasted red peppers?
What can I use as a substitute for wheat flour in this recipe? Thanks
This is a question not a comment. I can’t have onions or garlic. What would you recommend as a substitute for them when making this tortilla?
Thinly sliced cabbage would be great.
Can I substitute with gluten free flour?
What is the purpose of the aqua faba in this recipe?
The aquafaba acts like a vegan egg substitute. More info here: https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba/.
How many servings is this recipe for. Thanks
This is a fabulous recipe. It is time consuming but worth it.