This recipe started with a tortilla omelette I had at a vegan place in Madrid. I tried around at home with potential ingredients and as so often the outcome was totally different from the original, but I like it lot and I hope so will you.
An important ingredient here is Kala Namak, a black salt from India and Pakistan. It often looks pinkish and smells sulphuric. That’s what adds the eggy aroma to vegan egg dishes. It is available in Asian specialty stores, organic supermarkets and shops that sell vegan supplies. Of course, it is also available here*.
When I tried to open a pomegranate for the very first time, I ended up in what looked like a crime scene, because I had no idea how to go about it. If you want to avoid that, make sure to use a big bowl, put it in the sink, stay in the bowl with the fruit, don’t wear a white longsleeve like I did, and carefully cut only the peel, then it should be fine. I will also show it in the video.
Ingredients for the omelette
for the sour cream
1 cup cashews, soaked for several hours or boiled for about 10 minutes (about 100 g)
juice of 1/2 lemon
1/4 teaspoon salt
1/2 cup water (120 ml)
1/2 teaspoon nutritional yeast*
1/4 teaspoon garlic powder
1/4 teaspoon maple syrup
1 teaspoon apple cider vinegar
for the omelette dough
1 cup chickpea flour (120 g)
1 teaspoon black salt
a few grinds of pepper
1/2 teaspoon baking powder
1 teaspoon nutritional yeast
1/4 teaspoon smoked paprika (pimentón de la vera)
1 1/4 cup sparkling water (300 ml)
juice of 1/2 lemon
for the skillet
1 onion, sliced
1 garlic clove, pressed
1 teaspoon maple sirup
1 medium potato, peeled and sliced
1 small carrot, grated
1 tablespoon dried tomatoes
1/2 cup tofu (about 100 g)
rosemary, fresh or dried
1 cup fresh spinach
How to make the omelette
Combine sour cream ingredients in a blender*, blend into a cream and refrigerate.
Combine chickpea flour, black salt, pepper, baking powder, nutritional yeast, paprika, lemon juice and sparkling water in a bowl and stir well.
Heat oil and sauté the onions. Add maple syrup and garlic, after about two minutes transfer to bowl with ‚egg‘-batter.
Sauté the potatoes from both sides, add the carrot and dried tomatoes. Crumble the tofu into the pan, add rosemary, sauté for two or three minutes.
Then also transfer to the bowl. Stir well, then pour the batter into two skillets.
Bake at medium heat for about six minutes, then flip both omelettes with the help of a plate. Bake for another six minutes.
Open pomegranate in a big bowl carefully by cutting the peel slightly around the fruit and then pulling the two halves apart with your thumb. Hold face down into the bowl and slowly turn inside out. When the seeds start falling, help a little with your fingers. You can also help by tapping on the peel with a spoon.
Fold omelettes, put the spinach leaves and pomegranate seeds in and serve with sour cream.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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