VEGAN SPANISH OMELETTE

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A vegan Spanish Omelette that is so simple but so delicious and comforting! Naturally gluten and grain-free.

Chickpea flour is sorcery stuff.

In the event that you’ve not utilized chickpea flour (additionally called “besan”, “garbanzo” or “gram” flour) it’s simply ground dried chickpeas and relax – it’s not difficult to get hold of. Most grocery stores will stock it yet you will absolutely think that it is in Asian general stores or wellbeing food shops.

It’s thick surface makes it the most astounding egg substitute and I’ve utilized it to make quiches, crepes, “egg” seared rice, french toast and socca, all with scrumptious outcomes.

With regards to the character, it’s genuinely plain yet gets different flavorings well. For a genuine “eggy” taste, a touch of dark salt truly makes that conventional character.

I’ve been needing to attempt a veggie lover spanish omelet formula for some time now and it wasn’t until I had some extra new potatoes from my past formula, that I had a reason to do it.

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The chickpea flour didn’t baffle and made the most moreish flavor and surface in this omelet.

What I truly love about this formula is that it tends to be eaten hot or cold. Ideal for pressed snacks, picnics or in a hurry snacks. Besides, it’s actual filling, normally sans gluten, high in protein and low calorie.

The ideal supper, truly.

A vegan Spanish Omelette that is so simple but so delicious and comforting! Naturally gluten and grain-free.

  • Yield: 8 slices
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients

  • 2 tbsp Olive oil
  • 1 large red onion, sliced
  • 300 g / 10.5 oz new potatoes (waxy potatoes) cut into medium slices
  • 90 g / 1 cup chickpea flour
  • 240 ml / 1 cup water
  • (optional) A pinch of black salt / kala namak
  • Salt & pepper, to taste

Instructions

  1. Heat 1 tbsp of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
  2. Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
  3. Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
  4. Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
  5. Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
  6. Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
  7. When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!
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Nutrition Information

  • Yield8
  • Serving Size 1 slice
  • Amount Per Serving
  • Calories81
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Unsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 63mg
  • Carbohydrates 8g
  • Fiber 1g
  • Sugar 2g
  • Protein 3g
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