When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.
Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.
Once we got home, I immediately added it to my list to try and recreate, and it was a major success. Let’s do this!
This 8-ingredient recipe is so easy to make, requires just 1 bowl (and baking dish), and starts with plenty of thinly sliced sweet potato and butternut squash. To do this, I relied on a mandolin, but with a little patience, a sharp knife will work as well.
Next comes a healthy drizzle of olive oil (or other oil of choice, or see notes for oil-free option*), garlic, nutritional yeast, salt, and fresh herbs. That’s it! Simply toss then layer evenly into a baking dish and you’re halfway there.
Around 45 minutes to 1 hour in the oven and voila! You have a plant-based dish that’s comforting, big on flavor, and super delicious.
I hope you all LOVE this dish! It’s:
Quick + Easy
& So delicious
This is the perfect dish to make when you’re craving comfort foods this winter. It would make a lovely side dish paired with things like our Sun-dried Tomato Chickpea Burgers, 1-Pot Everyday Lentil Soup, 1-Pot Red Lentil Chili, or Saucy Moroccan-Spiced Lentils!
If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!
Vegan Sweet Potato Butternut Squash Tortilla
- 2 cups sweet potatoes (peeled // thinly sliced)
- 4 cups butternut squash (seeds removed // peeled // thinly sliced)
- 4-6 Tbsp olive or avocado oil*
- 2 Tbsp fresh chopped rosemary or thyme (I used both)
- 1/4 cup chopped fresh parsley (plus more for serving)
- 2 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 3 cloves garlic (chopped)
FOR SERVING optional
- 2 Tbsp vegan parmesan cheese
- Preheat oven to 350 degrees F (176 C) and use a mandolin or sharp knife to very thinly slice the peeled sweet potato and butternut squash.
- Add sliced potatoes and squash to a large mixing bowl and top with oil, rosemary, thyme, parsley, nutritional yeast, salt, and garlic. Toss to combine.
- Add to a 9x13-inch (or similar size - mine was slightly smaller // adjust if altering batch size) baking dish in a single layer, trying to arrange the potatoes and squash in layers like lasagna. Press down to flatten. Then cover with foil.
- Bake for 40 minutes. Then remove foil and bake for another 10-15 minutes at 375 degrees F (190 C) or until the potatoes and squash are fork tender and slightly golden brown on the edges.
- Let cool briefly. Then serve with fresh herbs and a sprinkle more nutritional yeast or vegan parmesan cheese (optional).
- Store leftovers loosely covered in the fridge up to 3 days or in the freezer up to 1 month. Reheat in the microwave or a 350-degree F (176 C) oven until hot.
*Nutrition information is a rough estimate calculated with the lesser amount of oil (4 Tbsp as recipe is written) and without the vegan parmesan cheese.
*This recipe is inspired by a Spanish-style tortilla, minus the egg. Think of it somewhere between a gratin and a frittata. If you want more "egg" texture, feel free to add some tofu to act as an egg, such as in this recipe.