January Recipe: Plant-based Spanish Tortilla

Plant-based Spanish Tortilla

• 3 large potatoes (any kind of potato works)

• ½ Cup - Any mildly flavored oil, such as canola or virgin olive oil

• ½ Cup of chopped onion

• 2 Cups - Just Egg (or make your own with this recipe from the Cinnamon Snail!)

• 1 Teaspoon - Salt

Cut the potatoes in slices (they don’t have to be perfect!) and dry as much as you can with a towel (we prefer fabric towels instead of paper whenever possible).

While the potatoes are drying, add ½ the oil into a pan and turn on the stove at medium heat. Once the oil is hot, add the potatoes. After cooking the potatoes for about 5 minutes, add all the onion, salt, and mix. The potatoes should cook until soft, about 10-15 minutes. Make sure you move the potatoes around so they don’t burn!

Once the potatoes are cooked, add the Just Egg and let it cook until you see the Just Egg is no longer runny. At this point, you can try a chef’s trick and flip the tortilla! The easiest way is to slide it onto a plate and then put it back in the pan, with the raw side down.

Let it cook until you cannot see any runny Just Egg left and voila! You made a Spanish Tortilla!