Egg-Free Baked Spanish Tortilla (Vegan, Gluten-Free, High Protein)

Spanish tortilla is one of those dishes that's perfect for so many occasions. Traditionally made with eggs, potatoes and onions, it's often served as part of a tapas spread, but it’s also perfect for picnics, or enjoyed as a simple lunch alongside a salad.

This vegan Spanish tortilla delivers all the comforting flavours and satisfying texture of the classic version, but uses a combination of silken tofu, chickpea flour and soy milk to create an egg-free alternative that's packed with plant-based protein. Kala namak (black salt) gives it that distinctive eggy flavour, while the potatoes and onions become soft, tender and deliciously savoury as they cook.

I tested this recipe in both a frying pan and the oven, and the oven-baked version was by far my favourite. It's much easier to make, cooks more evenly, and there's no need to worry about flipping it halfway through cooking.

As a vegan nutritionist, I love recipes that combine convenience, flavour and nutrition. This tortilla is rich in protein and fibre, making it a filling option for breakfast, lunch or a balanced snack. It also travels well, making it ideal for packed lunches, picnics, sharing platters and meal prep.

Why You'll Love This Vegan Spanish Tortilla

There are plenty of reasons this recipe deserves a spot in your meal rotation:

• High in plant protein thanks to silken tofu, chickpea flour, soy milk and nutritional yeast

• Rich in fibre from chickpea flour, onions and potatoes

• Naturally vegan and egg-free

• Easier than traditional tortilla because it's baked rather than flipped in a pan

• Delicious served hot or cold

• Perfect for meal prep, packed lunches, picnics and sharing platters

• Made with simple, affordable ingredients

It's one of those recipes that feels impressive enough to serve guests but is actually very straightforward to make.

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Is Vegan Spanish Tortilla Healthy?

This recipe contains a combination of protein-rich plant foods including silken tofu, chickpea flour, soy milk and nutritional yeast, helping to make it a more balanced and satisfying meal.

Protein is important for supporting muscle maintenance, immune function and satiety, while the chickpea flour also contributes fibre, which supports digestive health and can help keep you feeling fuller for longer.

Potatoes are often underestimated nutritionally, but they're a great source of complex carbohydrates for sustained energy and also provide nutrients such as potassium and vitamin C.

Combined together, these ingredients create a nourishing meal that's satisfying, versatile and easy to incorporate into a balanced vegan diet.

What You’ll Need to Make This Vegan Spanish Tortilla

This vegan Spanish tortilla relies on a handful of simple ingredients that work together to recreate the texture and flavour of a traditional tortilla without any eggs.

Silken tofu forms the base of the egg-free mixture, creating a soft, creamy texture while adding plenty of plant protein.

Chickpea flour helps bind everything together and gives the tortilla its firm, sliceable texture. It's also a great source of fibre and additional protein.

Kala namak (black salt) is the ingredient that gives vegan egg recipes their characteristic eggy flavour. If you've never used it before, it's worth seeking out for this recipe.

Potatoes and onions are the heart of any good Spanish tortilla. As they cook, the onions become sweet and caramelised while the potatoes soften and absorb all of the savoury flavours.

Nutritional yeast, garlic powder and turmeric add depth, savouriness and the golden colour traditionally associated with egg-based tortillas.

The result is a tortilla that's satisfying, protein-rich and really similar to the classic version.

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Serving Suggestions For The Spanish Tortilla

I absolutely love this recipe for how versatile it is.

Serve it:

• As part of a weekend brunch spread

• In packed lunches with a side salad

• As a protein-rich picnic food

• On sharing platters and buffet tables

• Alongside roasted vegetables

• With a simple tomato and rocket salad

• As part of a tapas-style dinner

• In lunchboxes for work or university

It's delicious warm, cold or at room temperature, making it perfect for preparing ahead of time.

Storage & Meal Prep Tips For Your Tortilla

This recipe stores really well and is ideal for meal prep.

Keep leftovers in an airtight container in the fridge for up to 4 days.

Enjoy slices cold straight from the fridge, or reheat them in the oven, air fryer or microwave until warmed through.

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Egg-Free Baked Spanish Tortilla (Vegan, , Gluten-FreeHigh-Protein)

Yield: 8

Author: Emily Maun

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A vegan twist on the classic Spanish tortilla made with potatoes, onions, silken tofu and chickpea flour. High in protein and fibre, this easy oven-baked version is perfect for brunch, meal prep, packed lunches, picnics and sharing platters.

Ingredients

For the tortilla:

• 2 tbsp olive oil (plus more for brushing)
• 1 medium white onion, thinly sliced
• 500g potatoes, thinly sliced
• Pinch of salt
• 1/4 cup water

For the eggy mixture:

• 300g silken tofu
• 90g chickpea flour (2/3 cup)
• 100ml soy milk
• 3/4 tsp kala namak (black salt)
• 1/4 tsp turmeric
• 2 tbsp nutritional yeast
• 1½ tsp garlic powder
• Black pepper

To serve:

• Fresh chives

Instructions

1. Heat the olive oil in a good non-stick pan over medium heat. Add the onion and cook for around 7-8 minutes until softened and browned.
2. Add the sliced potatoes and cook for a further 3–4 minutes, stirring frequently.
3. Add the salt and water, cover with a lid, and reduce the heat to low-medium. Cook for around 15 minutes, stirring occasionally to prevent sticking. The potatoes should be softened but don't need to be fully cooked.
4. Meanwhile, add all of the eggy mixture ingredients to a blender and blend until completely smooth.
5. Preheat the oven to 200°C and line a round cake tin or baking tin with parchment paper.
6. Combine the cooked potatoes and onions with the eggy mixture in a bowl, and transfer to the prepared tin.
7. Bake for 10 minutes, then remove and lightly brush the top with olive oil. Return to the oven for a further 10 minutes until lightly golden.
8. Remove from the oven and allow to cool before lifting out of the tin. This helps prevent the tortilla sticking to the parchment paper.
9. Top with fresh chives and serve warm or cold.

Notes

• Waxy potatoes work best, but any potatoes will work.
• Kala namak provides the characteristic eggy flavour and is highly recommended.
• Delicious served hot, cold or at room temperature.
• Perfect for meal prep, picnics, lunchboxes and sharing platters.
• Store in the fridge for up to 4 days.

Nutrition Facts

Calories

148

Fiber

3.1 g

Protein

7.2 g

Nutritional info is for one slice (one-eighth of the tortilla)

Spanish, Tapas