Vegan Classic Potato Omelette
Elevate your breakfast game with this hearty and flavorful Vegan Classic Potato Omelette, a plant-based twist on the traditional Spanish tortilla. Made with tender sautéed potatoes, caramelized onions, and a rich chickpea flour batter infused with nutritional yeast and turmeric, this recipe is a celebration of savory comfort food that's completely egg-free. The addition of baking powder ensures a light, fluffy texture, while fresh parsley adds a burst of vibrant freshness to every bite. Perfectly cooked in a skillet with golden edges and a soft interior, this omelette is ideal for brunch, lunch, or even as a quick dinner option. Simple to prepare and packed with protein, it’s a vegan delight that will satisfy everyone at the table. Enjoy this gluten-free masterpiece either on its own or paired with a crisp side salad.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1 cup Chickpea flour
- 1 cup Water
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black pepper
- 1 small Onion
- 2 cloves Garlic clove
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Baking powder
Instructions
Start by peeling and slicing the potatoes into thin rounds, about 1/4 inch thick. Dice the onion finely and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and a pinch of salt, and sauté for about 10-12 minutes, turning occasionally, until they are tender and golden. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and cook for about 5 minutes until the onion is translucent and the garlic is fragrant. Then, add the cooked potatoes back into the skillet and mix well.
In a medium mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric, baking powder, salt, and black pepper. Whisk until you get a smooth batter. Add more water if the batter is too thick (it should be pourable but not too runny).
Pour the chickpea flour batter over the potato-onion mixture, spreading it evenly with a spatula. Lower the heat to medium-low and cover the skillet with a lid.
Cook the omelette for about 10-15 minutes, or until the edges start to lift away from the pan and the surface looks set.
To cook the top side, carefully slide the omelette onto a large plate. Cover the plate with the skillet, and flip them over so the uncooked side is now at the bottom. Cook for another 5 minutes.
Once cooked through, slide the omelette onto a serving dish. Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
