Appetizer
Easy
Cheese omelet
5 min
Tortillas
Easy
Recipe of Vegan potato omelet
Discover how to make a vegan potato omelet, a 100% plant-based version of the classic Spanish dish that will surprise even the most skeptical. This recipe replaces eggs with chickpea flour, achieving a firm texture and delicious flavor, ideal for vegans, those with egg allergies, or simply anyone looking for a healthier option. The potato omelet is an iconic dish of Spanish gastronomy, and this adaptation maintains its essence: tender potatoes, caramelized onion, and a golden exterior.
The key is to gently cook the vegetables over low heat and be patient when setting the mixture. Chickpea flour, mixed with water, creates a batter that, when cooked, acquires a consistency similar to egg. This omelet is perfect for a light lunch, an informal dinner, or even for a picnic. You can serve it hot or cold, accompanied by a fresh salad or a refreshing juice.
Moreover, it is a very versatile recipe: you can add other vegetables like bell pepper, spinach, or mushrooms. Follow the steps and enjoy a spectacular vegan omelet.
Prep
30 min
Cook
15 min
Servings
4
Ingredients
Directions
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1
Poach the potato, onion and zucchini, salted, in a pan with a little olive oil. Slow fire and patience
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2
Meanwhile, in a bowl, mix well the chickpea flour, water and a little sea salt
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3
When the potato, onion and zucchini are done, mix it well with the dough
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4
Heat the non-stick pan with a little olive oil, add the whole thing and, over low heat and with patience, we wait for it to set and from there we give it as many turns as necessary until the chickpea flour is done well and it doesn't taste raw
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5
And let's eat! Share if you liked it and, if you do, upload the photo!!
