This is my personal vegan twist on the traditional Spanish omelet. I am a big fan of spicy foods, and the smoked paprika is what makes this recipe super fun and different. If you want less spice, simply reduce the amount of paprika. This vegan omelet is delicious served with sautéed vegetables or over raw leafy greens. Recipe by Parisa Salahshourian, VLCE, Spain, from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields (BenBella Books, 2017). Reprinted by permission.
Serves: 4 to 6
- 3 teaspoons olive oil, divided
- 2 large russet potatoes (about 11/2 pounds), peeled and diced
- 1 large onion (about 8 ounces), diced
- ½ cup all-purpose flour
- ½ cup chickpea flour
- 1 cup water
- 1 tablespoon smoked paprika
In a large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Sauté the diced potatoes until soft. Add the onion and continue sautéing.
Meanwhile, in a medium bowl, use a hand mixer to mix the all-purpose flour, chickpea flour, and water until the texture becomes somewhat viscous, like eggs. Transfer the potatoes
and onion to the bowl and mix with a wooden spoon. Add the smoked paprika and continue mixing.
Heat the remaining 2 teaspoons olive oil in the skillet over medium heat. Transfer the contents of the bowl to the skillet, ensuring that the mixture covers the entire pan. Cook for 5 to 7 minutes, using a spatula to gently lift the omelet to check for doneness.
Once the bottom is lightly browned, place a large plate upside-down over the omelet in the pan, and quickly turn the pan over so the omelet is on the plate. Slide the omelet back into the skillet, cooked side up, and continue cooking the other side for 5 to 7 minutes longer.
Gluten-Free Option: Use buckwheat flour instead of the all-purpose flour.
- Here are more classic eggless vegan egg dishes
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