This potato omelette 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.
Ingredients for the potato omelette
- 1 onion, chopped
- 1 garlic clove
- olive oil
- 1 teaspoon maple syrup
- 1/2 cup tofu (100 g), crumbled
- 1 small carrot, grated
- 1 small potato, sliced
- 1 tablespoon dried tomatoes, chopped
- 1 tablespoon rosemary, fresh or dried
- 1 cup chickpea flour (120 g)
- 1 teaspoon kala namak (Indian black salt)
- 1/2 teaspoon baking powder
- 1 tablespoon nutritional yeast
- 1/4 teaspoon smoked paprika powder (Pimenton de la vera)
- 1 1/4 cup water (300 ml)
- juice of half a lemon
- 1 pomegranate
- 1 cup fresh spinach
- vegan sour cream
- salt and pepper
How to make the potato omelette
Sauté onions and garlic in a skillet in olive oil and maple syrup.
Add potato, tofu, carrot, dried tomato and rosemary and sauté at moderate heat for about 5 minutes, stirring often.
Combine chickpea flour, black salt, baking powder, nutritional yeast, paprika, lemon juice and water in a bowl and stir well.
Heat olive oil in a second skillet and divide the content of the first skillet up in both.
Pour the batter into the two skillets and bake the potato omelettes at medium heat for about five 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.
Flip both omelettes with the help of a plate. Bake for another 3 minutes.
Fold potato omelettes, put the spinach leaves and pomegranate seeds in and serve with sour cream, salt and pepper.
This recipe is based on my easy omelette or scramble.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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