Light Meals

Spanish Omelet

If I could offer a moneyback guarantee on this omelet, for anyone that could tell the difference between this and one made with egg I would. It's a really easy recipe and makes a satisfying light lunch or addition to a tapas menu. You could even cut it into cubes and top with roasted peppers or tomatoes for a canape.

This is the basic Spanish omelet recipe, you could add roasted red peppers, mushrooms, spinach or herbs to the omelet before baking.



One large onion slice

650 g new potatoes

one block of farm tofu 280 g

half a cup of almond milk +2 tablespoons

1 tablespoon of nutritional yeast

1/4 tsp teaspoon turmeric

1 tsp of black salt

season with salt-and-pepper


  1. Heat the oven to 200°
  2. Place potatoes in a pan of boiling water.
  3. While the potatoes are boiling, sautee the onions in an ovenproof frying pan approximately 30 cm in diameter, until caramelised soft and translucent.
  4. Place the tofu, almond milk, turmeric, black salt, salt and pepper, into a high-speed blender. Blend on high until silky smooth.
  5. Once the potatoes are cooked, drain and let cool down a little. Slice into 1 cm slices.
  6. Add to the pan with the caramelised onions. Stir to combine gently and season with salt-and-pepper.
  7. Add the tofu mixture the plan mixing gently and so combined. Smooth the top and place into the oven. Cook the omelette for approximately 20 to 30 minutes until golden on top and the omelette coming away from the side of the pan.
  8. Remove from the oven and let cool slightly, before turning out onto a plate.
  9. Serve with a green salad, as a side dish or as part of a tapas menu.

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