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vegan potato omelette

POTATO OMELETTE

Tasty vegan omelette based on chickpea flour and tofu, with fresh spinach, vegan sour cream and pomegranate seeds
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Brunch
Cuisine Fusion cuisine
Servings 2 omelettes
Calories 563 kcal
US Customary - Metric

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
  • 1/2 pomegranate
  • 1 cup fresh spinach
  • 60 g 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.

Nutrition

Calories: 563kcalCarbohydrates: 90gProtein: 26gFat: 13gFiber: 16gSugar: 26gVitamin A: 5793IUVitamin C: 50mgCalcium: 236mgIron: 6mgMagnesium: 161mgZinc: 3mg
Keyword Sunday's breakfast
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