16 May Vegan Spanish Omelette | Tortilla Recipe (Gluten Free)

Vegan Spanish Omelette | Tortilla Recipe (Gluten Free)

Are you bored with your breakfast? Do you eat the same uninspiring thing almost every morning?

Not any more! 

Perhaps your packed lunches are getting dull and dreary? Or you end up buying lunch out every day?

That’s about to change! 

Or maybe you’d love to make a fabulous brunch for your brilliant besties. But one’s gluten free. The other’s vegan. And you have no clue what to do.

Well now you do!

This vegan Spanish omelette (or tortilla) recipe makes the most wonderful breakfast, brunch, lunch or light dinner. Yes you can eat it at any time of day! It looks beautiful, especially decorated with all your favourite toppings, and it’s gluten free too. You can eat it cold, at room temperature or hot straight out of the pan.

It has only a few ingredients (if you don’t count all the extra toppings which are totally up to you), it’s so good for you and packs up perfectly for picnics.

I created the recipe for our Shine yoga & walking retreat and it was one of everyone’s favourite breakfasts from the week. I’m really excited to share it with you because I honestly make this ALL the time. I’ll sometimes eat it with just some avocado and a slice of sourdough bread, sometimes with all the elaborate and artistically arranged toppings, and last night with some hummus, salad and sauerkraut.

So go out and get yourself some gram flour (that’s flour made from chickpeas) and try this recipe right now! Then make sure to leave me a comment in the comments box below or take a picture and tag me (@shineyoga) over on Instagram. I can’t wait to hear from you.

Vegan Spanish Omelette or Tortilla Recipe

Serves 4

INGREDIENTS

SPANISH OMELETTE

• 300g mini potatoes
• 3 teaspoons olive oil
• 1 onion
• 100g gram flour
• 2 tsp vegetable bouillon 
• 250ml water

TOPPINGS (optional)

• avocado
• chilli flakes
• dried rose petals
• sliced tomato
• cucumber ribbons
• radishes
• pomegranate seeds
• fresh chili
• fresh herbs

DIRECTIONS

Fill and boil the kettle. Chop any larger mini potatoes in half so they are all a similar small size. Pour the boiling water in to a saucepan on a medium heat and add the potatoes. Simmer until cooked (around 15 minutes).

While the potatoes cook halve and slice the onion. Put a frying pan on a medium heat, add a teaspoon of olive oil and then the onion. Fry, stirring regularly, for around 8 minutes until the onion is soft and lightly browned. Tip the onion out of the pan on to a plate.

Drain the potatoes and set them aside to cool slightly. In a large bowl whisk together the gram flour, vegetable bouillon and water.

Slice the potatoes into 1 cm thick circles. Add 2 teaspoons of oil to the frying pan the onions were cooked in then arrange the potatoes in a single layer across the bottom of the pan. Next layer on the cooked onions and put any remaining potato slices on top.

 

 

 

 

Pour the gram flour mix in to the pan to cover the potatoes. Cook on a medium heat for around 8 minutes until the outside edges are solid and the inside is just a bit wobbly. 

Use a palette knife to loosen the edges then put a plate over the tortilla and turn the pan upside down tipping the tortilla out on to the plate. Then slide the tortilla back off the plate and in to the pan so the cooked side is facing up. Cook for another 3 minutes then move to a serving plate. Decorate with toppings and serve.

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