Tortilla (or Spanish Omelette) is a typical Spanish style omelette cooked with onions, potatoes and EGGS! I decided to cook the vegan version and OMG I don’t where this has been all my life. So darn delicious! 😱 This is definitely my new healthy staple! Takes about 45-50 mins to cook and serves 4-5 people. Perfect for weekday meals where I won’t complain about the leftovers 🙋🏻‍♀️🙋🏻‍♀️ Try the recipe and let me know how you like it. Cheers 🧡

Ingredients (serves 4-5)

  • 6 tbsps good quality olive oil
  • 1 large white potato, peeled, and cut in slices like 1-2 mm thick
  • 1/2 red or white onion, peeled and finely chopped
  • 1 block firm tofu – remove the water it comes with.
  • 1/2 cup finely ground rice flour
  • 1 cup chickpea flour
  • 3 green chillies
  • Dash of turmeric, black pepper & cumin seed powder
  • Extra water, if needed
  • Salt to taste
  • Chopped cilantro/coriander


  1. Heat oil in a nonstick pan – add potatoes, onions, and 1/2 tsp salt. let it cook on medium flame stirring every 1-2 minutes. Potatoes can turn crispy but don’t let them burn. Potatoes will be soft in like 10-12 mins.
  2. While potatoes are cooking – in a nutribullet – dump chillies, tofu, turmeric, cumin seeds powder, black pepper. Blend to make a fine paste.
  3. In a bowl, put the tofu paste, sift the chickpea flour and rice flour. Use a whisk to mix all of them. Add water half cup water at a time. The mix should NOT turn watery it should be thick like a paste. Lastly add salt to taste.
  4. Check on potatoes – they should be ready. pour this tofu mix over and cover the lid. Let it cook for 10-15 mins on a medium flame. Once you see its starting to leave sides – Place a large plate to flip the tortilla over.
    • Flip the tortilla on plate
    • Put the pan back on flame with some oil
    • slide the flipped tortilla so the bottom of tortilla on the plate touches oil now.
    • Let it cook for another 5-6 mins with lid on a low flame
  5. Check with a fork and see if it comes out clean.
  6. Transfer onto a plate, cut yourself like a slice of pie and garnish with cilantro.
  7. Serve with fresh avocados, sour cream and cheese.
  8. Bob Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!


Caramel Sauce Tart w/ Fresh Blueberries and Mint

This is my go to fave dessert or snack to serve with coffee during weekdays – It’s #vegan#glutenfree #refinedsugarfree and so so so easy to make. MINIMAL ingredients and gets ready in under 30 minutes (or longer depends on how long you can wait 😆😆) I also made Reels video – linked here. Step by step recipe below –


Base –

  • 1cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp cardamom powder
  • 2tbsps melted coconut oil
  • A dash of maple syrup 

Caramel Sauce – 

  • 1/2 cup melted coconut oil 
  • 1 cup unsalted peanut butter 
  • 1 tsp cinnamon powder 
  • 1/2 cup maple syrup (adjust this per your sweetness level) 

Garnishing –

  • Fresh fruit (I used blueberries)
  • Few mint sprigs


  • Base –
    • Preheat oven at 370F and line the baking tray with parchment 
    • In a bowl add – almond flour, coconut flour, cardamom powder, melted coconut oil and a dash of maple syrup. Combine and spread it on the baking tray 
    • Combine and spread it on the baking tray. Bake for 7-8 mins and let it cool completely 
  • Caramel Sauce –
    • Combine all the ingredients in a bowl and adjust maple syrup per your sweetness level.
    • Layer it over the base. 
    • Garnish with blueberries and freeze for 20 minutes or 1-2 hours depending on how soon you want to gorge on it 😂😂
  • Chop in squares and serve with coffee. 
  • Bon Appetit loves 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!