Dairy-Free Tortilla Española (Spanish Omelet)

Ingredients

• 1/2 cup Olive Oil
• 2 pounds Potatoes
• 1 large Onion
• 1/2 cup Plant-Based Mayo
• 1/4 cup Water
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large non-stick skillet over medium heat. Add potatoes and onion and cook until softened and slightly browned, about 20-25 minutes, stirring occasionally.
3. 3Drain the potatoes and onions, reserving some of the olive oil.
4. 4In a bowl, whisk together plant-based mayo and water until smooth.
5. 5Add the potato and onion mixture to the bowl and stir to combine.
6. 6Heat a little of the reserved olive oil in the same skillet over medium heat. Pour the potato and onion mixture into the skillet and spread evenly.
7. 7Cook for 5-7 minutes, or until the bottom is set and lightly browned. Place a plate over the skillet and carefully flip the omelet onto the plate.
8. 8Slide the omelet back into the skillet and cook for another 5-7 minutes, or until the second side is set and lightly browned.
9. 9Slide the omelet onto a serving plate and let cool slightly before slicing and serving.

Substitutions

Related Guides