... Healthy And Delicious Vegan Potato Omelette | Dance of Stoves

Healthy And Delicious Vegan Potato Omelette

Potato Omelette step by step | danceofstoves.com
The potato omelette has always been one of my favourite dishes, especially my mother's. I used to have it for dinner when I was little, and it was my favourite dinner. 

Now that I'm discovering vegan cooking, I had to make an egg-free alternative, and once again, it has nothing to envy the original version.

Also Read: Healthy Vegan Fabada In 20 Minutes

My mother prepares the traditional potato omelette, cooking the potatoes in oil, but for some time, she has preferred to make a lighter version, in which only two tablespoons of oil are used. 

In this post, we explain how to make the two versions. The light option is healthier, fattening less (although I have to admit that the traditional one is juicier). Since I discovered it, it is the one I usually make so that I can eat potato omelette often and without regrets.

Also Read: 15 Best Spanish Vegan Recipes

Vegan Potato Omelette Recipe | danceofstoves.com
To replace the egg we have used chickpea flour mixed with water, it is quick, easy and you can find it in many supermarkets. Besides being delicious, it is cheaper than using eggs because the package of flour lasts a long time and spreads a lot.

Also Read: Healthy And Delicious Detox Shake (Less Than 5 Minutes)

Vegan Potato Omelette Recipe | danceofstoves.com
There are other alternatives for not using eggs, but this is our favourite because it is simple, cheap and healthy, and the result is spectacular. The taste and texture are very similar to the traditional tortilla; even I would say that you could fool anyone.

Also Read: Healthy Sangria Alcohol-Free And Sugar-Free

This omelette is suitable for coeliacs (because chickpea flour is gluten-free), lactose intolerant, vegans and allergic to eggs.

Also Read:  Healthy & Very Easy To Prepare Banana Milk

It only has six ingredients: chickpea flour, potato, onion, water, oil and salt. You can do without the onion if you don't like it. Still, personally, it seems to me that a potato omelette is not complete if it doesn't have onion, it gives it an incredible flavour, but it's a matter of taste.

HAVE YOU MADE THIS RECIPE?

Have you tried the vegan potato omelette? We encourage you to do it; it is delicious!

Vegan Potato Omelette | danceofstoves.com
Vegan Potato Omelette

Vegan Potato Omelette
Vegan Potato Omelette is a typical Spanish recipe, probably one of the most famous in our country. This is a vegan version, so delicious!

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook Time: 40 mins
  • Total: 45 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Salty
  • Cuisine: Vegan, Gluten-Free, Spanish

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • 800 grams of potatoes
  • 1/2 onion
  • 16 tablespoons chickpea flour (level)
  • 16 tablespoons of water + 1 cup of water or 250 millilitres (if you are going to make the light version)
  • Salt to taste

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • 1600 grams of potatoes
  • One onion
  • 32 tablespoons chickpea flour (level)
  • 32 tablespoons of water + 1 cup of water or 250 millilitres (if you are going to make the light version)
  • Salt to taste

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • 2400 grams of potatoes
  • 1 1/2 onion
  • 48 tablespoons chickpea flour (level)
  • 48 tablespoons of water + 1 cup of water or 250 millilitres (if you are going to make the light version)
  • Salt to taste

Instructions

  1. We peel the potatoes, wash them, cut them in half and cut them into thin slices. We cut the onion into tiny pieces.
  2. In this step, you have to choose one of the two versions. Light version: In a pan, we add one or two tablespoons of oil, and when it is hot, we add the potatoes and the onion, add salt to taste, 250 millilitres of water (or a cup) and turn the heat to the maximum. When the water is boiling, we lower the heat (I put it at 6) and cover the pan with a lid. We leave the potatoes until they are done; it took us about 20 minutes. We stir from time to time so that they do not stick to the pan. We use up all the water, but if you like them less done, you can strain them, and if you want them more done, add more and leave them for longer. Traditional version: In a frying pan, we add plenty of oil, and when it is hot, we add the potatoes, onion and salt to taste. We cover with a lid and let the potatoes cook over medium heat (I put it at 6) until they are done; they usually take about 20 minutes. We stir from time to time so that they do not stick to the pan. Strain the potatoes and onion with a slotted spoon or a strainer to remove the oil.
  3. In a bowl, add the 16 tablespoons of flour and water, beat until a homogeneous mixture is obtained, add a little salt and the cooked potatoes and onion. We remove.
  4. In a frying pan, we add one or two tablespoons of oil, and when it is hot, we add the previous mixture and let it curdle over medium heat (again, we put it at 6) for about 5 minutes. We place a plate on the tortilla and turn it over to cooks on the other side for another 5 minutes. We give it the necessary turns so that the tortilla is made inside and out.

Post a Comment

0 Comments

–>