Surprisingly enough, this is one of those recipes that doesn’t have to change much from the original to make it vegan. Chickpeas are a familiar staple in Spain and a well known traditional substitute for eggs which makes it easy for us. Traditionally filled with potatoes, this makes a filling breakfast for a crowd or a great light lunch with a side salad.
I like to mix mine up with more than potatoes, sweet red peppers make a great addition too, along with red onion. It’s an incredibly easy dish to make and doesn’t need to be closely watched. If you’re into batch cooking then the vegetables can be easily cooked ahead of time leaving you only 15 minutes work cooking the omelette on the day.
Light, filling and tasty with an eggy texture – without any eggs! Perfect for your next plant based brunch or lunch and totally versatile.
- Makes: Serves 4-6
Ingredients
- 700g Potatoes, sliced
- 1 Red Onion, halved then sliced
- 1 Red Pepper, thinly sliced
- 2 Garlic Cloves. roughly chopped
- 90g Chickpea Flour (aprox. 1 cup)
- 250ml Veggie Stock
- Pinch of Saffron
- 1/8 tsp Black Salt, optional (for a touch of eggy flavour)
- 1 tsp Rosemary
- Salt & Pepper to taste
Directions
As with most recipes, I like to get the prep out of the way before anything else so make sure all your veg are chopped and ready to go before starting – it’ll make everything easier.
Place the potatoes into a pan of salted water and simmer until almost cooked, a fork should . The time will vary depending on your slices but normally this should take about 15 minutes. Drain once cooked, moving the potatoes gently so they don’t break.
While the potatoes cook, place a large frying pan over a medium heat and add a few tablespoons of oil. When the oil is heated, throw in the onions and peppers. Cook, stirring frequently, until the onions have softened before adding in the garlic and sautéing well for a few moments. Add in the almost cooked potato slices and gently stir before turning the heat down to medium- low. Cook, stirring rarely and very gently, until the onions are golden brown and the potatoes are cooked and starting to colour.
In a large bowl, whisk together the chickpea flour, stock, saffron, rosemary, and black salt (if using) until smooth and lump free. Pour in the cooked vegetables and gently stir through. In the same pan you cooked the vegetables, add another tablespoon of oil and place back onto a medium heat. Tip your mix into the pan , making sure everything is evenly spread out. Cook until the base is browned and the top is just set. This normally takes about 10 minutes.
Here comes the tricky bit. Loosen the omelette around the edges then flip onto a large plate (seriously – I normally place the plate over the top of the pan and flip while holding very tightly). Slide the omelette back into the pan and cook until golden and cooked all the way through, about 5 minutes. Turn out onto a large plate or cutting board and slice into wedges.
This can be served hot or cold. Leftovers keep well if stored in an airtight box in the fridge for up to a week.
Notes
You can use almost anything as the omelette filling so feel free to personalise this and make it your own. Feel like mushrooms? Go for it! Want a touch of tomato? Sounds tasty! Have a handful of spinach that needs eating? Throw it in!
Allergy Notes; This recipe is naturally vegan, gluten free, nut free and soy free! Let me know if you encounter any issues and I can suggest substitutions.
