If you were to ask me what the most ubiquitous dish in Spain is, I’d say certainly the tortilla de patata. As far as I know, every Spanish person knows how to make it, even those who don’t cook. I imagine that when you’re born in Spain, the recipe comes in the Spaniard Handbook along with how to speak at an unnecessarily elevated volume and how to annoy the hell out of your neighbours until they move because they can’t stand you anymore. I’ve never made a tortilla de patatas, I usually leave it up to my husband on the nights that I force ask him to cook, so this is my very first Spanish omelet.
A few weeks ago I attended a vegan meetup where I met probably the most food-obsessed people I have ever met in my life (even more than me), and where the topic of conversation turned several times to the best way to make a vegan Spanish omelet. The consensus seemed to be chickpea flour, so after I got home I checked out a couple of recipes online. The recipes I found were simple, which is how a traditional Spanish omelet should be – with just a few basic ingredients, but also pretty boring. I mean, you can put virtually anything into a Spanish omelet so why not get a little creative? Or could it be that the Spanish don’t like their tortilla de patata to be messed with? Come to think of it, I once tried to convince my husband to make a tortilla with sweet potatoes but he definitely wasn’t having it. So I decided to make my vegan Spanish omelet just a little bit different from the rest but still familiar enough that no one would be sticking their nose up at it. Result: Vegan Spanish Omelet with Roasted Garlic, Caramelized Onions and Rosemary. Ta-Da!
Serving Size: 1
Amount Per Serving: Calories: 267 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 559mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 9g
*Note: If your wondering what a clay garlic roaster is, here’s a picture.
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