Vegan Caramelized Onion and Potato Spanish Tortilla

1 First, heat the olive oil in a cast iron skillet on medium high and add the sliced onions. Saute for a few minutes until they start to become transparent. Season with a bit of salt and pepper. Reduce heat to low and add the agave. Stir and continue to saute on low for about 5-7 more minutes or until the onions are nice and brown and caramelized.
2 Now add the sliced potatoes and toss with the onions. Season with a bit of salt and pepper. Flatten out the potatoes and leave them for about 2-3 minutes. Toss again, then flatten and leave for another 2-3 minutes. Repeat until the potatoes are nice and brown and cooked through. 
3 While the potatoes are cooking, make the omelette mixture. Add all the ingredients to a blender. Blend for a few seconds just to make sure everything is fully incorporated. Set aside.
4 Once the potatoes are cooked, pour the omelette mixture over the onions and potatoes. Stir a bit like you would scrambled eggs to get the mixture cooking. Flatten out and continue to cook on low until the mixture is cooked through. May take 10-15 minutes. I like to cover mine to speed the process up a bit. 
5 When ready, let cool a few minutes, then you can flip it out onto a plate. Serve immediately!