Vegan Potato Omelette

30 Mar Vegan Potato Omelette

Ingredients (for 6 people)

• 400 g of potatoes, peeled and thinly sliced
• 150 g of onion, thinly sliced
• 70 g of chickpea flour
• 180 ml of water
• Extra virgin olive oil
• Salt to taste

Preparation:

• In a large frying pan, heat a generous amount of olive oil over medium heat. Add the potatoes and onion, mix well, and cover the pan. Cook on low heat for about 30 minutes, stirring occasionally, until the potatoes are tender and the onion is caramelized.

• While the potatoes and onions are cooking, mix the chickpea flour with the water in a deep bowl. Whisk well until the mixture is smooth and lump-free.
• Once the potatoes and onions are ready, strain out the excess oil using a colander. Add the potatoes and onions to the chickpea flour mixture and season with salt to taste.

• Mix well to combine all the ingredients.

• Heat a bit of oil in a medium pan over low heat. Pour the mixture into the pan and spread it evenly. Cook the omelette for about 5 minutes on each side, using a spatula to shape the edges.

• Unlike the traditional egg omelette, this vegan version should not remain juicy. Be sure to respect the cooking time so that the chickpea flour is fully cooked and the texture is perfect.

• Remove the omelette from the pan, let it rest for a few minutes, and serve hot or at room temperature.