This potato omelette recipe started with a Spanish 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, I filled it with vegan sour cream, fresh spinach and pomegranate. I love it and I hope so will you.
Why are pomegranates healthy?
Pomegranate seeds add bright sweetness and a burst of antioxidants, especially polyphenols, which support cell health and help fight inflammation. They’re also rich in vitamin C and fiber, boosting immunity and digestion.
What else do you need for the potato omelette?
- sun-dried tomatoes
- tofu and chickpea flour
- rosemary
- nutritional yeast and kala namak
Kala Namak is 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.
This recipe is based on my easy omelette or scramble.
POTATO OMELETTE
Ingredients
- 1 onion chopped
- 1 garlic clove chopped
- olive oil
- 1 teaspoon maple syrup
- 100 g tofu crumbled
- 1 small carrot grated
- 1 small potato sliced
- 1 tablespoon dried tomatoes chopped
- 1 tablespoon rosemary fresh or dried
- 120 g chickpea flour
- 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
- 300 ml water
- 1/2 lemon squeezed
- 1 pomegranate
- 1 cup fresh spinach
- vegan sour cream
- salt and pepper
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Sauté onions and garlic in a skillet in olive oil and maple syrup until translucent and fragrant.
- Add potato slices, tofu, carrot, dried tomato and rosemary and cook 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 to high heat for about five minutes.
- Open the pomegranate. There are many ways to do that, my favourite is opening it in a bowl of water. No splashes, the arils sink to the ground and all the peely stuff swims to the surface.
- Flip both omelettes with the help of a plate. Bake for another 3 minutes.
- Fold potato omelettes, layer the spinach leaves and pomegranate seeds in and serve with sour cream, salt and pepper.
Do you love recipes with pomegranates? You might like my kale salad with Japanese roasted sesame dressing.
Are you planning a buffet? Check out my 12 ideas for your perfect vegan buffet.
Do you love brunch? Have a look at my 7 ideas for your perfect brunch.
