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  • Prep-time: / Ready In:
  • Makes one 10-inch tortilla

The Spanish tortilla is quite different from the Mexican tortilla. More similar to a frittata, it’s traditionally served as an appetizer but is tasty when served warm or at room temperature for breakfast, brunch, or even a picnic.

From Forks Over Knives: Flavor!

Tortilla Española with Potatoes and Red Sweet Peppers

Ingredients

  • 2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups)
  • 7 oz. extra-firm tofu, drained and patted dry
  • ¼ cup + 2 tablespoons aquafaba (liquid from canned chickpeas)
  • 2 tablespoons unbleached all-purpose flour or whole wheat flour
  • 1 tablespoon chickpea flour
  • ⅛ teaspoon ground turmeric
  • 2 yellow onions, chopped (2 cups)
  • 2 cloves garlic, minced
  • ½ cup chopped jarred roasted red bell peppers
  • 3 tablespoons finely chopped fresh parsley
  • ½ teaspoon black salt or sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer to a large bowl.
  2. Finely crumble tofu and place in a bowl. Add the next four ingredients (through turmeric); stir to combine.
  3. In a large nonstick ovenproof skillet combine onions, garlic, and ¼ cup water. Cook over medium 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the remaining ingredients. Cook 2 minutes more to meld flavors. Add potatoes and tofu mixture; mix well.
  4. Bake about 30 minutes or until tortilla is golden. Cool tortilla in skillet on a wire rack 10 minutes. Invert a dinner plate over skillet. Holding the plate and skillet together, quickly flip over to invert tortilla onto the plate. Remove skillet. Sprinkle tortilla with additional parsley. Serve warm or at room temperature.
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Comments (10)

(4 from 2 votes)
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Barbara Moody5 months ago
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Made this for mothers day. The tofu mix has a nice texture to it. Added more spices (cumin, ancho chili powder, coriander and cilantro). Topped with jalapenos. Needs the spiciness.

Maria8 months ago
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What kind I substitute for the roasted red peppers?

Mae9 months ago
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What can I use as a substitute for wheat flour in this recipe?
Thanks

S.11 months ago
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This is a question not a comment. I can’t have onions or garlic. What would you recommend as a substitute for them when making this tortilla?

Thérèse5 months ago
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Thinly sliced cabbage would be great.

Joyce11 months ago
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Can I substitute with gluten free flour?

Jennifer11 months ago
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What is the purpose of the aqua faba in this recipe?

Kate11 months ago
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The aquafaba acts like a vegan egg substitute. More info here: https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba/.

Dotti1 year ago
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How many servings is this recipe for. Thanks

Cindy D.1 year ago
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This is a fabulous recipe. It is time consuming but worth it.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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