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Spanish Tortilla


Chef Phipps wanted a real Bay-of-Fundy feel for her dishes. “We thought about the sea and being a vegan restaurant, how we could do that without presenting seafood. There are so many natural elements that we can add from the sea. We went the route of seaweeds, such as wakame, dulse, nori and other elements you would find near the bay.”

Recipe courtesy of Chef Diandra Phipps of EnVie


  • 6 medium-sized Yukon gold potatoes
  • 1 medium-sized sweet white onion
  • 1 tsp (5 ml) salt
  • 2 Tbsp (30 ml) salted butter
  • 6 eggs


1. Preheat oven to 400°F (200°C). 2. Slice potatoes thin on a mandoline, to about one-millimetre in thickness. 3. Slice onions thinly as well and add to potatoes in a large bowl. Toss with salt. 4. Heat an 8” cast-iron pan on medium heat and add the butter. Once butter is foaming, add onion and potato mixture and sauté until potatoes soften, about 7 to 8 minutes. To ensure even cooking, gently move the mixture around the pan every now and then. 5. Crack 6 eggs into a bowl and mix gently with a fork. Add eggs to pan and shake it back and forth to distribute eggs evenly. 6. Continue cooking on the stove until the edges begin to brown, around 3 to 4 minutes. 7. Put pan in oven and bake until the middle of the tortilla begins to puff up and eggs are cooked through. Remove from oven, cut into 4 and serve immediately. Serves 4.

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