Vegan potato omelette: 3 delicious recipes

Although the omelette it would not be potato omelet if we take away the egg (one of its fundamental ingredients, used mainly during the elaboration process), the truth is that it becomes an easily replaceable element when we are vegans or strict vegetarians, and we do not consume any type of product or food of animal origin.

It is true that we are not faced with an omelette at its best, but it is a delicious option and an alternative for this type of food or diet.

The chickpea flour It becomes a wonderful ally in this sense, a natural choice, with a soft texture and neutral taste, which serves as a substitute for the egg. We can also mention the cornmeal, which can also be placed as another excellent substitute.

The preparation of a egg omelette without eggNot only is it a useful option for vegans and strict vegetarians. It also becomes a wonderful option for people with egg allergy, a more common adverse reaction than what is thought to be caused by an immunological mechanism, which occurs mainly in people who have IgE immunoglobulins for this particular food.

Be that as it may, the preparation of the vegan potato omelette It is really easy and simple. This time we want to explain how to make 3 different recipes, so you can choose between your favorite.

Vegan potato omelette recipe

It will take you to prepare each tortilla for around 20 minutes, and to cook it for approximately 10 minutes.

1. Classic vegan potato omelette

Ingredients:

  • 4 medium potatoes
  • 8 tablespoons of chickpea flour + water
  • Vinegar (optional)
  • Extra virgin olive oil
  • Salt

preparation:

  1. Wash the potatoes well, peel them and cut them into slices. Put extra virgin olive oil in a nonstick skillet and when the oil is hot add the potatoes to fry.
  2. Meanwhile, in a bowl mix the chickpea flour with water, until it forms a thick texture. Probably you will be surprised by the color and texture that it acquires, since it will be similar to that of the beaten egg.
  3. Add a pinch of salt to the mixture. If you like the taste of garbanzo you can leave the pasta like that. If not, you can add a splash of vinegar to remove the flavor. Then beat again well until there are no lumps.
  4. When the potatoes are fried, drain them on a plate with absorbent paper. Then add the potatoes to the bowl with the chickpea flour mixture and stir well.
  5. Put a little extra virgin olive oil in the pan and add the dough. Gently shake the pan to prevent the tortilla from sticking.
  6. Turn it over so that it is cooked on the other side.
  7. List! Let it sit for a few minutes to prevent it from falling apart.

2. Vegan potato omelette with onions

Ingredients:

  • 4 medium potatoes
  • 1 onion
  • 8 tablespoons of chickpea flour + water
  • Vinegar (optional)
  • Extra virgin olive oil
  • Salt

preparation:

  1. Wash the potatoes well, peel them and cut them into slices. Cut the onion to taste. Put extra virgin olive oil in a nonstick skillet and when the oil is hot add the potatoes to fry.
  2. In another pan put a little oil and pocha the onion cut.
  3. In a large bowl put the chickpea flour and mix with a little water, beating well until it forms a paste with a texture similar to that of the beaten egg.
  4. Add the potato chips and the poached onion and mix well.
  5. Now put a little extra virgin olive oil in the pan and add the dough. Shake the pan gently to prevent the tortilla from sticking and turn it over so that it is cooked on the other side.
  6. List! Let it sit for a few minutes.

3. Vegan potato omelette with zucchini and peas

Ingredients:

  • 4 medium potatoes
  • 1/2 grated zucchini
  • 3 tablespoons of cooked peas
  • 1 glass of chickpea flour
  • Extra virgin olive oil
  • Salt

preparation:

  1. Wash the potatoes and cut them this time into small pieces. Put oil in a non-stick pan and fry the potatoes. When they are almost fried, add the peas and the grated zucchini. Mix one with the potatoes to cook a little.
  2. In a large bowl mix the chickpea flour with water. Add salt to taste and beat again until you get a cream similar to beaten egg.
  3. Carefully remove the potatoes, peas and zucchini from the pan trying to drain well, and add them to the chickpea mixture. Mix again.
  4. Add a little oil to the non-stick pan and pour the dough. Remove a little and make it an omelette shape. Then turn it over so that it is done on the other side.
  5. List! Enjoy.

And for dessert? We encourage you to elaborate some of the following vegan options:

  • 2 vegan ice cream recipes
  • Vegan yogurt with soy milk
  • Rice with oatmeal or almond milk
ThemesRecipes with egg Vegan recipes Vegan

Vegan potato omelette (November 2019)