A Spanish tortilla is more like an omelet than what I typically think of as a tortilla. Considering an omelet is egg-based, I was surprised that it was possible to make a vegan version. Thanks to this recipe from It Ain’t Meat, Babe, I made my first vegan Spanish tortilla.
As usual, I didn’t follow the recipe exactly and made a few changes of my own. Mainly leaving out the sliced tomatoes and putting in chopped sun-dried tomatoes, leaving out the black olives, dried basil, and roasted red peppers. I also put in a little potato starch in the tofu mixture in hopes of making it more solid, which I think helped. Then, I added a few dashes of curry powder and smoked paprika to give it more flavor.
It came out pretty well! Was filling and easy to make.