This vegan Spanish omelette is super simple but super-delicious and comforting for an after-work quick dinner!
Vegan Spanish Omelette with Tomato salad
Rated 3.0 stars by 3 users
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
This vegan Spanish omelette is super simple but super-delicious and comforting for an after-work quick dinner!
Author:Happie Chef Eva
Ingredients
potatoes
bellpepper
spring onion
jar of chickpea flour
jar of nutritional yeast
jar of rolled oats
jar of baking powder
1 teaspoon salt
½ teaspoon pepper
cherry tomatoes, quartered
1 teaspoon olive oil
½ lemon juice
salt & pepper
Vegetables
Omelette
Tomato Salad
Directions
For the omelette, in a bowl, mix the jar of chickpea flour with all the other ingredients up to and including the pepper. Pour in 400ml of water, and mix well. Cover and set aside.
Peel the potatoes and chop it into small pieces, Chop the bellpepper and spring onion (onion finely chopped, green parts cut into rings)
Heat the oil in a frying pan, and sauté the spring onion, potatoes, and bell pepper for about 15 minutes or until the potato is soft. Add salt and pepper. Put the onion greens rings. Pour the chickpea batter over the vegetables.
Cover and leave to solidify over low heat for about 15 minutes or until the bottom is cooked. Gently flip it over (using a plate to transfer it back into the pan).
In the meantime, chop the tomatoes and add olive oil and lemon juice. Season to taste with salt and pepper.
Don't forget to rate the recipe and let us know your preferred ones!
Recipe Note
- If you have black salt (also called "kala namak") you can add a pinch for an eggy taste.
- By leaving out the potato you will get a nice vegan frittata, also a great way to use up leftover veggies.