Vegan potato omelet recipe

Vegan potato omelettes are made without eggs and a chickpea flour mixture is used as a substitute. With this recipe, the vegan community impacted gastronomy due to its similar preparation to that of a potato omelette. Its flavor is exquisite and with the help of secrets like apple cider vinegar, the chickpea flavor can be greatly minimized, if you wish.

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As for its consistency, it is the same, since the properties of the chickpea are binders like those provided by the egg. Its cooking methods and times do not vary, preserving the same steps as the traditional tortilla for its preparation. Additional ingredients such as potatoes and onion are sautéed together to create a palatable flavor, then added to the mixture and finally to the pan.

Vegan omelet recipe (without eggs)

Ingredients (for 2 people):

• 3 small potatoes
• 1 small onion
• 125ml water
• 45 g chickpea flour
• 1/2 teaspoon apple cider vinegar
• salt
• olive oil

Preparation (45 minutes approx.):

• Wash and peel the potatoes and onion.
• Sauté with a little oil until the potatoes and onion are tender and golden. Salt to taste.
• In a bowl, mix the water, chickpea flour, vinegar and a pinch of salt. Beat with the whisk until everything is well integrated, the mixture will resemble beaten eggs.
• Add the sautéed potatoes and onion to the liquid chickpea flour mixture.
• Pour the mixture into a frying pan about 20 cm in diameter and cook until the edges of the tortilla are golden brown.
• Turn the tortilla and finish cooking it for about 3 more minutes.
• Serve the tortilla still hot.

Enjoy!