Spanish “tortilla” with roasted fennel–citrus salad and Marcona almonds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spanish “tortilla” with roasted fennel–citrus salad and Marcona almonds

Great for Entertaining

Spanish “tortilla” with roasted fennel–citrus salad and Marcona almonds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan

2 Servings, 730 Calories/Serving

35–50 Minutes

In Spanish tapas bars, tortillas are potato frittatas (not to be confused with the taco wrappings). In our vegan version, an ingenious chickpea flour binding takes the place of eggs. A bright fennel salad turns it from a small plate into a main course.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic fennel bulb
  • 1 organic red onion
  • 5 ounces organic Yukon Gold or other waxy potatoes
  • ¾ cup chickpea flour
  • 1 organic Cara Cara or other orange
  • 1 head organic iceberg or other lettuce
  • ¼ cup Marcona almonds
  • 1 ounce pitted Kalamata olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories 730, Total Fat 46g (59% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 580mg (25% DV), Total Carb. 66g (24% DV), Fiber 14g (50% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the fennel and onion for the salad

Heat the oven to 425°F.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Peel and thinly slice enough onion to measure 1½ cups [3 cups]; set aside 1¼ cups [2½ cups] for the tortilla.
On a sheet pan, drizzle the fennel and ¼ cup [½ cup] onion with 1 to 2 teaspoons oil, season with salt and pepper, and toss to coat. Spread in an even layer and roast until the fennel and onion are tender and lightly browned, 5 to 8 minutes. Transfer to a large bowl; keep the oven set at 425°F.
While the vegetables roast, start the tortilla.


Prep and cook the tortilla

  • Scrub or peel the potatoes; cut the potatoes into ¼-inch-thick slices.
  • In a medium bowl, stir together the chickpea flour, 1 tablespoon [2 TBL] oil, and ¾ cup [1½ cups] cold water; season with salt and pepper.
In a medium [large] ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes and the remaining 1¼ cups [2½ cups] onion, season generously with salt and pepper, and cook, stirring occasionally, until the potatoes are browned and tender and the onion is softened, 6 to 8 minutes.
Using a spatula or wooden spoon, scrape the chickpea batter into the pan and stir to coat. Spread the mixture to the edges in an even layer. Cook over medium-high heat until the edges of the tortilla are cooked and the center is almost set, 3 to 4 minutes. Transfer to the oven and cook until the tortilla is completely set, 4 to 6 minutes. Remove from the oven and cut the tortilla into wedges.
While the tortilla cooks, prepare the remaining ingredients.


Prep the remaining ingredients; finish the salad

  • Using your hands or a sharp knife, peel the orange; working over the bowl with the roasted fennel and onion, cut along both sides of each segment to release the segments from the membrane into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Trim the root end from the lettuce; coarsely chop the leaves.
  • Coarsely chop the almonds.
  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the roasted fennel mixture, add the lettuce, almonds, olives, and parsley and toss to combine. Season to taste with salt and pepper.


Transfer the tortilla wedges and salad to individual plates. Drizzle as much red pepper vinaigrette as you like over the salad and serve any remaining vinaigrette on the side.
Kids Can!
  • Measure the onion.
  • Stir the chickpea batter.
  • Peel the orange by hand.
  • Strip the parsley leaves.
  • Drizzle the vinaigrette over the salad.