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.
What else do you need for the potato omelette?
- sun-dried tomatoes
- tofu and chickpea flour
- 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. Of course, Kala Namak is also available online*
This recipe is based on my easy omelette or scramble.
- 1 onion chopped
- 1 garlic clove chopped
- 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
- 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 pomegranate in a big bowl in the sink 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, layer the spinach leaves and pomegranate seeds in and serve with sour cream, salt and pepper.
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