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Vegan Spanish Chickpea Omelette
- Serves 2
- 35 Minutes
- Breakfast, Appetizer, Main Dish
- Vegan, Gluten-Free, Nut-Free
- 424 Calories
Vegan Spanish Chickpea Omelette Overview
Have you ever tried Spanish Omelette? I absolutely loved it from the first bite. It tasted so much like home, probably thanks to plenty of potatoes in it. Unsurprisingly, since I became vegan, I was excited to create this Vegan Spanish Chickpea Omelette recipe.
Whenever creating a new recipe, I strive for simplicity and the availability of ingredients. I find that the quality of ingredients plays a way more significant role than the quantity (or variety). And similarly to this recipe, simplicity works like a charm.
To make this breakfast/brunch meal happen, simply cook sliced potatoes and make a chickpea dough, then merge together in a pan.
This Vegan Spanish Chickpea Omelette is a very filling and low in calories meal to kick off your day with high iron and protein levels. It’s gluten-free, and you can easily make it oil-free as well. Just replace oil with a splash of water to cook onions and potatoes. Add a dash of cayenne pepper if you like it spicy.
This omelet can be served as a breakfast/brunch/ main course meal for two alongside greens and optionally with salsa dip (or any other dip of your choice). Alternatively, it can be served as a tapas/snack for a bigger group of people. Bon appetit!
How to Serve Vegan Spanish Chickpea Omelette
This Vegan Spanish Chickpea Omelette can be served as a breakfast/brunch/ main course meal for two alongside greens and optionally with salsa dip (or any other dip of your choice). Alternatively, it can be served as a tapas/snack for a bigger group of people.
Vegan Spanish Chickpea Omelette
This Vegan Spanish Chickpea Omelette is a great filling and low in calories meal to kick off your day with high iron and protein levels.
Servings: 2
Calories: 424kcal
Equipment
- Skillet pan
Ingredients
- 1 1/2 cup chickpea flour
- 1 cup of water
- 1/2 tsp smoked paprika optional
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp nutritional yeast
- 300 g new potatoes sliced
- 1 onion sliced to half-moons
- 3 cloves of garlic minced
- 1/2 tsp baking powder
Instructions
- Slice onion to half-moons. Add to a heated pan with olive oil, cook over medium heat for 5 mins.
- Meanwhile, slice the potatoes (potatoes before if you prefer them peeled): cut to quarters and slice to 2mm thins. Add to the pan and cook with closed lid until soft, mixing from time to time. Add minced garlic while potatoes are cooking.
- To a medium bowl, add chickpea flour and break any chunks with a whisk. Add the spices, baking powder, and mix. Then add stir in water and whisk well until all ingredients are thoroughly combined.
- Once potatoes are well cooked, add the chickpea dough to the pan. Make sure it is equally spread over potatoes.
- Cook for 7-10 mins and turn upside down, cook for another 7-10 mins on the other side (you may want to cover the pan with a plate to help turn the side without breaking the omelet).
- Serve on its own or with some veggies and salsa sauce on the side.
Nutrition Facts:
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