-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:–
- Seasons:All
- Cuisines:French
- Courses:Breakfast, Brunch
Recipe Description
Indulge in the classic flavors of Spain with this delightful Vegan Spanish Omelette. This egg-free version maintains the traditional texture and taste, featuring a blend of tender potatoes and onions enveloped in a silky-smooth chickpea flour mixture. Perfectly spiced and golden brown, this omelette is a marvelous choice for any meal of the day, offering a comforting and hearty dish that is both nutritious and satisfying. Whether you’re vegan or simply looking to explore plant-based versions of beloved classics, this omelette is sure to impress.
Ingredients
- 2 large potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 cup chickpea flour (also known as gram flour)
- 1 1/4 cups water
- 1/4 tsp turmeric (for color)
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 2 tbsp olive oil, for frying
- Fresh parsley, chopped (for garnish)
Steps:
- Preparation of Potatoes and Onions: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil, followed by the sliced potatoes and onions. Season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and the onions are caramelized. Remove from heat and set aside.
- Making the Batter: In a large mixing bowl, whisk together chickpea flour, water, turmeric, baking powder, salt, and pepper until smooth. The mixture should have the consistency of a pancake batter.
- Combining Ingredients: Add the cooked potatoes and onions to the batter, gently folding them in to ensure they are well coated.
- Cooking the Omelette: Heat the remaining tablespoon of olive oil in the skillet over medium heat. Pour the potato and onion mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes, or until the bottom is golden brown and the top starts to set. Carefully flip the omelette (using a plate can help) and cook the other side for another 5-7 minutes until golden brown and firm.
- Serving: Slide the omelette onto a serving plate, garnish with fresh parsley, and let it cool for a few minutes before slicing. Serve warm
Similar recipes that you might like:
Vegan Paneer Vegetable Curry
Indulge in our Vegan Paneer Vegetable Curry, a plant-based delight, where tofu and mixed vegetables meet a fragrant, creamy sauce, enhanced with Indian spices.
Vegan Cashew Cheese Ball
This creamy and tangy vegan cashew cheese ball is the perfect appetizer for any gathering. Made with raw cashews and flavored with nutritional yeast…
Creamy Vegan Pumpkin Soup
Warm up with a bowl of Creamy Vegan Pumpkin Soup, the epitome of autumn comfort food. This soup is a velvety blend of pumpkin puree…
Breakfast, Brunch, Easy Finger Foods, French, Quick & Easy, Recipes | No Comments » on Vegan Spanish Omelette