Vés enrere Vegan “Tortilla de Patata” (Potato Omelette)

Vegan “Tortilla de Patata” (Potato Omelette)

Imatge inicial
  • Author: Laura Fernández
  • Minute required: 40 minutes
  • Difficulty: Medium


  • 6 medium potatoes
  • 1 onion
  • 1 old bread piece
  • Vegetable oil (I use olive or sunflower oil)
  • A pinch of salt
  • Hot water


Homemade vegan mayonnaise and a raw veggies salad complement it perfectly.


The recipe is ideal for using up stale bread.

  1. First cut the bread into medium-sized pieces and place them in a deep bowl.Heat water in a pot or kettle and when it is very hot, pour it over the pieces of bread and leave it to stand. Pour boiling water over the bread and leave it to stand.
  2. Peel and cut the potatoes into thin slices.
  3. Heat olive oil in a medium-sized frying pan.
  4. When the oil is hot, fry the thinly sliced potatoes in it.
  5. Once the potatoes are brown, peel, chop and fry the onion to your taste.
  6. Move the bread with a wooden spatula to turn it into an uniform mass. After homogenizing it, strain it through a fine colander. 
  7. Once the potatoes and onions are fried, add the wet bread dough, a pinch of salt and stir everything together. Add more oil if necessary to stop the potatoes and onion from sticking together.
  8. Mix the potato, onion, and bread well and leave the mix to stand over medium heat for about 5 minutes. Separate the mixture from the sides with the spatula. 
  9. When the bottom of the omelet is golden brown, turn it over with the help of a plate or frying pan lid, to brown it on the other side for 5 minutes or so. Be careful not to burn yourself. 
  10.  once brown on both sides, it is ready to eat!


You can use zucchini, red or green pepper, spinach, or other veggies instead or as well as potatoes and onions. 

use black Himalayan rock salt instead of iodized salt for a more egg-like flavour. Use turmeric to make it yellow. 

Rice flour or chickpea flour and water instead of bread to make it gluten-free.