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!



Copycat Trader Joe’s Thumbprint Cookies ❣️ Paleo, Healthy and Minimal ingredients 👊☕️ We got the similar ones from @traderjoes last time and my god – sooo many weird ingredients 😞 We love these bite sized cookies on the go or for weekday snacks. So I decided to create the healthy paleo & gluten free version with minimal + cleanest ingredients. Recipe video linked here.

👊Almond Flour

👊Coconut Oil

👊Maple Syrup

👊Cardamom Powder

👊Sea Salt

👊Vanilla Extract

🍫 Chocolate or any berry Jam for topping. I used chocolate in my recipe.

INGREDIENTS – (makes about 14 bite sized cookies)

  • 1 cup almond flour (I buy from Costco)
  • 2-3 tbsps coconut oil (soft, at room temperature)
  • dash of vanilla extract
  • 1/8 cup organic maple syrup
  • a pinch of cardamom powder
  • a pinch of sea salt
  • 70% dark chocolate chips


  • Preheat oven at 325F and line a baking sheet with parchment paper.
  • In a bowl, combine all the ingredients and mix it thoroughly with hand (make sure your hand is clean or else use a silicone spatula)
  • Use a kitchen weight to and scoop approx 20 gm dough or use a 1 tbsps scooper or best use your judgement 😅
  • Roll into balls, and use your thumb to press an indentation into each cookie ball
  • Bake for 12 minutes. Then top off each cookie with 3-4 chocolate chips (if you are use a fruit jam now is the time to add 1/4 – 1/2 tbsp of jam) and bake for another 3 minutes.
  • Spread the chocolate with back of the spoon and then freeze for 15mins for chocolate to harden.
  • Serve as is or with coffee ☕️ 
  • Bon Appetit 🎉🎉

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!