Vegan Tortilla de Patatas

Watch the video to see detailed instructions

Vegan Spanish Omelet recipe (Tortilla de Patatas)

Ingredients:

800 g potatoes (firm potatoes not for mashed potatoes)
Small onion
2 tbsp olive oil
200 g firm tofu
200 ml oat milk (add more if it hardens quickly)
2 tbsp potato starch
approx. 1.5 tsp Aromat AKA aromatic salt (aromisuola) ingredients below if you can't buy a vegan version

(Salt 55%, turmeric, sugar, garlic powder, onion powder, black pepper, allspice)

Cooking Instructions:

Peel 800 grams of potatoes for a 24cm (9-inch) pan, or 1.5 kilos for a 28cm (11-inch) pan.
Cut the potatoes into quarters, then slice them thinly for frying. Use hard, frying-type potatoes, not ones for mashing.
Slice a small onion in the same way and set aside.
Heat a good amount of oil (preferably olive oil) in the pan and add the sliced onion.
Cook the onion until translucent.
Add the potatoes to the pan, stirring to coat them well with oil.
Cover the pan and cook on medium-low heat for 20–40 minutes, stirring every 10 minutes, until the potatoes are soft and nearly cooked.
Meanwhile, prepare the egg replacement by mixing 2 tablespoons of potato starch with 200 ml of cold oat milk, ensuring the starch dissolves completely.
Crumble 200 grams of firm tofu (or blend it with the oat milk and starch mixture for a smoother texture). You can also use silken tofu if preferred.
Once the potatoes are nearly cooked, add salt to taste, then add the crumbled tofu and aromatic salt.
Pour in the oat milk and starch mixture, stirring as it starts to thicken. Add more milk if needed for a less solid texture.
Cook uncovered until the bottom of the tortilla is browned.
To flip, place a flat plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan. Add a bit more oil if needed to prevent sticking.
Brown the second side, then flip onto a plate to serve.
Decorate with herbs if desired and serve with Sriracha or your preferred sauce.