Zesty Spanish Tortilla

This is a delicious vegan take on the classical Spanish Tortilla. I know what you’re thinking, Tortilla? Re-track your mind for just a moment from a Mexican Tortilla... This is Spaniard egg and potato dish that resembles an open faced omelet or a frittata. My secret to this recipe is just a touch of smoked paprika and fresh rosemary in my spice mix that completely brings this tortilla to life.

Serves 4-6

1c Potatoes (small-medium dice, cooked)

1/3c Red Onions (small diced)

1/3c Red Bell Peppers (small diced)

1c Fresh Spinach (julienne)

1/3c Green Bell Peppers (small diced)

1ea Jalapeno (thin sliced)

1/3c Vegan Shredded Cheese

1T All-purpose Spice Mix (your preference)

2c Vegan Liquid Eggs

2T Vegan Butter

Salt tt

Pepper tt


1ea Tomatoes (sliced thin, quartered)

1/2c Fresh Spinach Leaves

1ea Garlic Cloves (minced)

2T Cilantro (chopped)

2T Extra Virgin Olive Oil

Salt tt

Pepper tt


-Chef’s Knife

-Cutting Board

-Medium to Large Oven Safe Sauté Pan

-Small Pot

-Medium Mixing Bowl

-Small Mixing Bowl


-Rubber Spatula


-Heat Safe Oven Gloves

-Serving Dishes

Preheat oven to 375F. Heat vegan butter in sauté pan on medium high heat. Add cooked potatoes and saute approximated 2-3 minutes or until golden brown. Add bell peppers and onions and cook until they begin to brown and become tender. Add spinach, vegan cheese, and Jalapenos.

Toss just a few times until spinach wilts and all of the ingredients are dispersed equally throughout the sauté pan. Add vegan eggs. Mix lightly just to evenly disperse the eggs throughout the vegetables. Place entire pan into oven and Bake approximately 15 to 18 minutes or until tortilla is completely cooked and set.

In small mixing bowl combine garlic, cilantro, olive oil, salt, and pepper. Arrange fresh tomatoes and spinach on top of tortilla, drizzle oil mixture over top and serve.

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