This plant-based-take on an old-world Spanish favorite can easily transition from appetizer to meal any day of the week!

Also called Spanish omelette, tortilla de patatas or tortilla de papas, the traditional egg-based version of this dish usually needs to be chilled to achieve the desired consistency. The good news? This plant-based version can be enjoyed out of the oven or chilled overnight 🙂

Gluten free, allium free (no onions or garlic), plant-based and vegan, soy free, corn free and low FODMAP (in the suggested serving size), as well.

Let’s begin!

Preheat oven to 400 F.

Grease and flour a 9″ pie dish using your method of choice.

Saute the peeled, chopped potatoes and cabbage in plant-based butter until tender and fragrant. Add the kale and saute for a minute more.

Add plant-based cream cheese, fermented idli batter, salt, celery salt and a pinch of turmeric to the pot and mix to combine.

Pour the mixture into the prepped pie dish. Bake for 40 minutes, or until set.

Remove from heat. Cool and serve!

Print Recipe

Tortilla Espanola

This plant-based take on an old-world Spanish favorite can easily transition from appetizer to meal any day of the week!

Prep Time20 mins

Cook Time40 mins

15 mins

Total Time1 hr

Course: Appetizer

Cuisine: Spanish

Keyword: allium free (no onions, no garlic), corn free, gluten-free, Low FODMAP, nut free, plant-based, soy free, vegan

Servings: 8

Calories: 134kcal

Ingredients

• 3 tbsp plant-based buttery spread
• 1-1/2 cups peeled and chopped potatoes
• 1 cup chopped cabbage
• 1/3 cup chopped kale
• 2 cups fermented idli batter
• 1/3 cup plant-based cream cheese (up to 1/2 cup)
• 1 tsp salt (to taste)
• 1/2 tsp celery salt (to taste)
• pinch turmeric

Instructions

• Preheat oven to 400 F. 
• Grease and flour a 9″ pie dish.
• Saute the potatoes and cabbage in butter until tender and fragrant. Add the chopped kale and saute for 1 minute more.
• Add the cream cheese, idli batter, salt, celery salt and turmeric. Mix with a spatula to combine. 
• Pour batter into the prepped pie dish. Bake at 400F for 40 minutes, or until set.
• Cool for 15 minutes and serve, OR cool to room temperature and refrigerate for up to 5 days. Serve warm or chilled.

Notes

Due to the cabbage and lentils, those on a low FODMAP diet should limit to 1 serving (2 slices) to remain symptom free.

Nutritional yeast can be added to this recipe for increasing the ‘buttery’ flavor. 

To further customize the flavor, consider adding herbs like savory, thyme and sage.  

Actual nutrition facts will vary based on the exact ingredients and quantities used, as well as natural variations in raw ingredients.