Spanish Tortilla

Looking for high-protein dinner ideas?

This classic Spanish tortilla is not only filling but also packed with plant-based protein! Using unflavoured vegan protein helps create the “eggs” for this traditional dish. Enjoy it warm or cold with a fresh salad, or take it with you for a healthy lunch on-the-go.

Serves 4

Ingredients:

• 800 g waxy potatoes (e.g., Maris Peer or new potatoes), sliced into 1 cm thick rounds
• 2 white onions, sliced into 0.5 cm rings
• 1 red pepper, sliced into 0.5 cm strips
• A large handful of spinach
• 150 g frozen peas
• 140 g tofu, crumbled
• 350 ml plant-based milk
• 40 g unflavoured vegan protein
• 1½ tsp baking powder
• ¼ tsp turmeric
• Pinch of black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp nutritional yeast
• ¼ tsp kala namak (optional – for an eggy flavor)

Method:

1. Preheat the oven to 200°C.

   • Slice the potatoes evenly, about 1 cm thick. Make sure they’re all roughly the same size for even cooking.
   • Arrange the potato slices on a baking tray, drizzle with olive oil, and season with salt.
   • Roast in the oven for 15-20 minutes until they start to turn golden.

2. Cook the Vegetables:

   • While the potatoes are roasting, heat a little olive oil in an ovenproof frying pan over medium heat.
   • Add the sliced onions and sauté for about 5 minutes.
   • Add the red pepper slices and continue cooking until the onions are soft and starting to brown.
   • Stir in the spinach until wilted, then add the frozen peas and a pinch of salt.
   • Remove from heat, transfer the mixture to a large bowl, and set aside.

3. Prepare the “Egg” Mixture:

   • In a blender, combine the crumbled tofu, plant-based milk, unflavoured vegan protein, baking powder, turmeric, black pepper, garlic powder, onion powder, nutritional yeast, and kala namak (if using).
   • Blend until smooth to form the “egg” mixture.

4. Assemble the Tortilla:

   • Heat the frying pan over medium-high heat and add a little olive oil.
   • Pour about one-third of the “egg” mixture into the pan—it should sizzle and begin to set.
   • Layer half of the roasted potatoes and sautéed vegetables on top, pressing them flat.
   • Pour another third of the “egg” mixture and add the remaining potato and vegetable layers.
   • Finish with the last of the “egg” mixture, pressing everything gently to ensure even coverage.

5. Cook and Bake:

   • Cook on the stovetop for about 5 minutes.
   • Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the center is just set.

6. Cool and Serve:

   • Allow the tortilla to cool and set for at least 30 minutes before slicing.
   • Serve warm or cold with a side of avocado salad for a complete meal.

Brought to you by Zdravok™ nutrition experts