-
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
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