Vegan Spanish Potato Omelette (No Eggs)

Name: Vegan Spanish Potato Omelette (No Eggs)
Total time: 1800 s
Yield: Serves 8 servings
Ingredients: 3-4 medium potatoes; 1 onion (optional); 5-8 tablespoons chickpea flour; Water; Vegetable oil for frying; Salt

Bastaro @cook_2518414

Mislata

Vegan Spanish potato omelette, made without eggs. The preparation is just like the traditional Spanish tortilla de patatas, but the eggs are replaced with a mixture of water and chickpea flour.

Bastaro @cook_2518414

Mislata

Vegan Spanish potato omelette, made without eggs. The preparation is just like the traditional Spanish tortilla de patatas, but the eggs are replaced with a mixture of water and chickpea flour.

Saved

Ingredients

30 minutes

Serves 8 servings

3-4medium potatoes
1onion (optional)
5-8 tablespoonschickpea flour
Water
Vegetable oil for frying
Salt

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Steps

30 minutes

1

Slice the potatoes and onion, then fry them in a skillet with hot oil and salt to taste.
2

In a separate bowl, mix the chickpea flour with water until you get a texture a little thicker than beaten eggs. Add a pinch of salt and whisk until smooth with no lumps.
3

Once the potatoes and onion are fried, drain the oil well and add the chickpea flour and water mixture. Stir well.
4

Add a small amount of oil to the skillet, spreading it over the surface, and pour in the mixture (make sure it's not too thick so the heat can cook the inside of the omelette).
5

Gently shake the skillet so the omelette doesn't stick. Use a spatula to help keep the omelette together.
6

After a few minutes, flip the omelette using a plate so it cooks on the other side. It's better to flip it several times rather than leaving it too long on one side, so it cooks evenly inside and doesn't burn.