Dairy-Free Tortilla Española (Spanish Omelet)

Instructions

1. 1Peel the about 910 g of potatoes and the 1 large onion. Cut them into thin slices, about 0.32 cm thick.
2. 2Heat the 1/2 cup of Olive Oil in an approximately 25 cm non-stick skillet over medium heat (175°C). Add the sliced potatoes and onion. Cook, stirring occasionally, for 20-25 minutes, or until the potatoes and onions are tender and slightly browned. They should feel soft when poked with a fork.
3. 3Carefully drain the potatoes and onions into a colander set over a bowl, reserving about 2 tablespoons of the olive oil in the skillet. Set the rest of the reserved olive oil aside for later.
4. 4In a medium bowl, whisk together the 1/2 cup of Plant-Based Mayo and the 1/4 cup of Water until the mixture is smooth and well combined.
5. 5Add the drained potato and onion mixture to the bowl with the mayo and water. Stir gently to coat everything evenly. Stir in the 1 teaspoon of Salt and the 1/2 teaspoon of Black Pepper.
6. 6Add about 1 tablespoon of the reserved olive oil to the same about 25 cm non-stick skillet and heat it over medium heat (175°C). Pour the potato and onion mixture into the skillet and spread it out evenly with a spatula.
7. 7Cook for 5-7 minutes, or until the bottom of the omelet is set and lightly golden brown. To flip, place a large plate (larger than the skillet) upside down over the skillet. Holding the plate firmly against the skillet, carefully and quickly flip the skillet over so the omelet lands on the plate.
8. 8Slide the omelet from the plate back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the second side is set and lightly golden brown. The omelet should feel firm when gently pressed.
9. 9Slide the cooked omelet onto a clean serving plate. Let it cool for at least 10 minutes before slicing into wedges and serving.

Substitutions

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