Spanish Omelette
This perfectly seasoned vegan Spanish omelette recipe proves that you don’t need eggs to create a fluffy omelette with all the flavours and textures of the original dish. Chickpea flour and black salt come together to make the perfect egg replacement. This vegan Spanish omelette will be your new breakfast obsession. Enjoy it served warm or chilled!
Total Time: 55 minutes
Calories: 291
Servings: 4
Total Time: 55 minutes
Calories: 291
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the mix-ins
- 15 15 ml olive oil
- 0.5 0.5 medium yellow potatoes
- 0.125 0.125 medium white onion
- 0.5 0.5 small Roma tomatoes
- 0.25 0.25 tsp Mexican oregano
- For the omelette:
- 42.5 42.5 g chickpea flour
- 0.5 0.5 Tbsp nutritional yeast
- 0.25 0.25 tsp black salt
- 75 75 ml water
- Grated vegan cheese (optional)
Method
Mix-ins
-
First, rinse all veggies and peel the potatoes. Then, chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins.
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Next, preheat all of the olive oil in a medium frying pan over medium-low. Add in your potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
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Then, add in the sliced onions and mix together. Cook for another 5-6 minutes, constantly stirring so the potatoes and onion don’t brown too much.
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While you’re still stirring, mix in the oregano and continue cooking for 3-4 more minutes. Then, take the potato and onion mixture off the heat and strain off the oil into a bowl (reserve it to cook the whole omelette in). Set the mixture aside to cool.
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In the meantime, fry your tomato slices in the same pan over medium heat. Cook the tomatoes on each side until they are browning, about 2-3 minutes per side. Remove them from the pan and set aside.
Omelette
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Once you’ve prepared the veggies, heat your frying pan to medium-low once more and add the reserved olive oil back in.
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While the oil is heating up, mix the chickpea flour, nutritional yeast, black salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into your frying pan.
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Layer the tomato slices evenly over top, then grate some optional vegan cheese over the tomatoes.
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Spread the other half of the batter evenly over the tomatoes and cheese. Using a spatula, gently work your way around the omelette to push the edges in.
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Cook the omelette for about 5-6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1-2 minutes to help it cook evenly).
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To flip the omelette, cover your frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
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Place your frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
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Remove your omelette from the pan by using the same flipping technique you did in step 11.
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Let the omelette rest for 10-15 minutes before slicing.
Looking for an easy dinner that’s packed with protein and loaded with flavour?
Make these Mexican sweet potato & black bean quesadillas!
