Weekend Brunch: Spanish Potato Omelet

Yesterday morning one of my friends hosted a small brunch/potluck at her house. It was the perfect get-together for a cold and snowy day with great people and fabulous food. There were some delicious items to choose from as all the vegans I know definitely know their way around a kitchen and I went home that day feeling full and content.
My contribution to the meal was a Spanish Potato Omelet that I had gotten from Bryanna Clark Grogan’s website a while back, I had made the dish for a previous brunch and since it had gone over well (and since I wasn’t in the mood to try anything new) I thought I would give it another shot. There’s a couple steps to the recipe as you need to cook the potatoes and make a tofu scramble mix beforehand, but I tend to have the mix on hand anyway since it’s so freaking good.
From what I can tell, Bryanna no longer has the recipe posted on her website, so I thought I’d do everyone a solid and repost it here!

Tofu & Chickpea Flour Spanish Potato Omelet
Servings: 6


  • 4 Medium thin-skinned potatoes, cooked, peeled and  cubed or sliced
  • 1 Tablespoon extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Freshly ground black pepper
  • 1 pkg (9 slices) veggie ham or bacon sliced into thin slivers (I used 1 cup of homemade coconut bacon)


  • 1/2 lb (8 oz.) medium-firm tofu or extra-firm silken tofu (I used silken)
  • 1/4 cup non-dairy milk
  • 1/4 cup chickpea flour
  • 3 Tablespoons unbleached white flour or 2 tablespoons brown rice flour
  • 1 Tablespoon dry sherry or water (I used sherry just because I happen to have some)
  • 2-3 Tablespoons Homemade Tofu Scrambler Mix
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 450°F. Place the olive oil in a 10″ cast iron skillet or baking dish and place it in the oven while the oven is preheating.

Blend all the batter ingredients in a food processor until very smooth. Pour the mixture into a mixing bowl and stir in the sliced veggie bacon.

Remove the pan from the oven and add the onion. Bake it for about 5 minutes, then add the onions to the batter in the mixing bowl. Lower oven temperature to 350°F.

Distribute the sliced or cubed cooked potatoes evenly in the same hot cast iron skillet, brushed or sprayed with a little more olive oil and spread the batter over them, evenly to the edges. Grind black pepper over the top. Bake for 20-30 minutes, or until the batter is set like an egg frittata. Cool on a rack for 10 minutes, then loosen the bottom carefully with a thin spatula and cut into 6 wedges. Eat warm, with Romesco Sauce (I prefer roasted red pepper hummus or hot sauce on mine).

Homemade Tofu Scrambler Mix
Yield: 1 3/4 Cups


  • 1 Cup nutritional yeast flakes
  • 1/3 cup onion powder
  • 4 teaspoons curry powder
  • 4 teaspoons salt
  • 4 teaspoons turmeric
  • 4 teaspoons ground cumin

Mix in a dry blender. Store in a covered jar.

Besides for my potato omelet there was also an extremely tasty potato & ‘sausage’ hash, tempeh bacon, tofu scramble and some gooey, yummy cinnamon rolls. Most of the group had been to a wedding the night before and were ready to chow down and soak up any remnants of alcohol, so needless to say, most things were completely devoured.

My friend Tanya is a pro at baking and she served these tasty morsels up with a thick fluffy cream cheese frosting. Since I don’t have cinnamon rolls very often I just couldn’t resist going back for a second one. They were the perfect addition to the multiple cups of freshly pressed coffee I seemed to be downing at a rapid pace.

I love all breakfast foods as breakfast is definitely my favourite meal of the day but I tend to go for quick and filling most days. With brunches like these breakfast may have been bumped back to second place, if only I could eat like this everyday.

What’s your favourite meal?

2 thoughts on “Weekend Brunch: Spanish Potato Omelet

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