When I was vegetarian I loved Spanish omelette. I've had many vegan egg substitutes over the last three years and chickpea flour is one of the best. Although this isn't as healthy as I'd like it's well worth the extra calories. Plus, as it's egg free it's lower in fat and has zero cholesterol compared to a regular omelette.
Servings: 4 people
- 1 medium potato sliced
- 1 large onion chopped
- 2 cloves garlic minced
- generous pinch of sea/pink salt
- black pepper
- 2-4 slices vegan deli meat I used Tofurky but you could use Quorn
- 130 g chickpea flour also known as gram flour
- 2 tbsp nutritional yeast
- vegetable oil
Slice the potato down the centre width ways then cut into slices. Heat vegetable oil in a pan on a high heat until it starts to bubble slightly. Carefully dip one of the slices into the oil and it should bubble vigorously. If it does add the potato, stir and cook for 4-5 minutes until golden brown. Remove from the pan (drain off excess oil) and place on a couple of sheets of kitchen towel. This will soak up more of the oil.
In a frying pan add a dash of oil and fry the onion and garlic until softened. Add the deli slices and stir. Now add the potato slices and turn off the heat.
To a blender add the milk, salt, pepper, nutritional yeast and flour. Blend briefly to combine all the ingredients then pour over the pan with the veg.
Give the pan a gentle shake from side to side to cover all the veg then turn the heat back onto low/medium. Cover with a lid and leave for 5 minutes to cook. After 5 minutes remove the lid and the omelette should be set. If you're confident flip the omelette or (like me) place under the grill for a few minutes to cook the top.
Place a large plate or chopping board over the pan and tip upside down to remove the omelette. Cut into 4 and serve with salad. Enjoy!