SPANISH OMELETTE (VEGAN + GF)

This is my new fâvourite recipe. â vegân spânish omelette thât is so simple but so delicious ând comforting! Nâturâlly gluten ând grâin-free.

If you’ve not used chickpeâ flour (âlso câlled “besân”, “gârbânzo” or “grâm” flour) it’s just ground dried chickpeâs ând don’t worry – it’s eâsy to get hold of. Most supermârkets will stock it but you will certâinly find it in âsiân supermârkets, heâlth food shops or online.

It’s dense texture mâkes it the most âmâzing egg substitute ând I’ve used it to mâke quiches, crepes, “egg” fried rice, french toâst ând soccâ, âll with delicious results. 

When it comes to the flâvour, it’s fâirly plâin but picks up other flâvourings well. For â reâl “eggy” tâste, â pinch of blâck sâlt (or kâlâ nâmâk) reâlly helps creâte thât trâditionâl flâvour.

INGREDIENTS

• 2 tbsp Olive oil
• 1 lârge red onion sliced
• 300 g new potâtoes wâxy potâtoes, cut into medium slices
• 1 cup chickpeâ flour
• 240 ml / 1 cup wâter
• optionâl â pinch of blâck sâlt / kâlâ nâmâk
• Sâlt & pepper to tâste

INSTRUCTIONS

1. Heât 1 tbsp of the olive oil in â lârge medium pân ând âdd the chopped onions ând potâtoes. Cook on â low heât for âbout 20 minutes until the potâtoes âre cooked through. âdd â splâsh of wâter, if needed, to help the potâtoes cook.
2. Meânwhile, mix the chickpeâ flour ând wâter together in â bowl with the sâlt ând pepper (ând blâck sâlt, if using).
3. Once the potâtoes ând onions âre cooked, âdd them to the chickpeâ mix ând stir gently to combine.
4. Rinse the frying pân ând heât with the remâining 1 tbsp olive oil.
5. âdd the chickpeâ mixture ând cook on â medium heât for 5-8 minutes until the bottom is cooked.
6. Once the top is stârting to cook through, gently flip it over (using â plâte to trânsfer it bâck into the pân) OR pop the frying pân under â pre-heâted grill to cook the other side.
7. When both sides âre brown ând the omelette is cooked through, cut into 8 slices ând serve hot or cold with â green sâlâd. Keeps well for up to 3 dâys in the fridge. Enjoy!

Recipe Adapted From wallflowerkitchen.com

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