This recipe is very close to my heart as it was the first dish my mum taught me at the age of 10. After many trials, I have finally managed to veganise this popular Spanish dish. Although the original recipe is made with fried potatoes, I have opted for a healthier option using boiled potatoes.
Remember that the trick is in the frying-pan you use, so you will need a good non-stick and preferably deep frying-pan for the perfect omelette. I can assure you there are drawers in most Spanish kitchens where a frying-pan that only gets used for omelettes lives.
The paprika will help you achieve the taste of chorizo, and the combination of turmeric and black Himalayan salt are the perfect ingredients for an eggy taste and smell. So let’s see how I make my vegan Spanish omelette.
Spanish Vegan Omelette
A vegan version of mums Spanish omelette
- 2 or 3 large potatoes
- 1 large onion finely chopped
- 1 red pepper finely chopped
- 1 tablespoon of paprika
- 1 teaspoon of turmeric
- 50g chickpea flour
- 1 teaspoon of black Himalayan salt
- 1 small bottle sparkling water
- Olive oil
- Step 1 Cut the potatoes into cubes boil and then drain them and put to one side and allow to cool.
- Step 2 Add a little olive oil to a frying pan (not the one being used to make the omelette), heat up and then add the chopped onion. Once soft add the paprika and cook for a couple of minutes. Add the chopped red pepper and cook for a further 10 minutes on a low heat until softened. Put to one side and allow to cool
- Step 3 In a large bowl, mix the flour, turmeric and the Himalayan salt and then pour the sparkling water, a tittle at a time, and whisk well until you get the consistency of eggs.
- Step 4 Once you are happy with your “eggs” add the boiled potatoes and the cooked onions and red peppers into the bowl and gently mix all together until you achieve a homogeneous, and more solid consistency.
- Step 5 This is when the fun starts and the exclusive omelette frying-pan makes its appearance. Add a little olive oil, making sure it is spread evenly and heat up on a medium heat.
- Step 6 Add the mix and lower the heat and let it all cook slowly covering the frying pan with a lid. Move it gently every now and then making sure it doesn’t stick to the pan.
- Step 7 After approx 4-5 minutes (or until the consistency is thick enough) on a very low heat, using a round plate that fits perfectly in the frying pan you need to turn it so you can then cook the other side.
- Step 8 Repeat this process several times until fully cooked and you are happy with the result.
Tips and options for your Vegan Spanish Omelette
Do not let the sparking water lose the gas as this is what is going to make the omelette rise. I have used bicarbonate soda in the past but find it works better with sparkling water. Depending on the size of your frying-pan you can make one or two omelettes out of this recipe.
To turn the omelette I use a round flat plate that fits perfectly in the frying-pan. I find you get a deeper and much more solid omelette from a smaller frying-pan. Make use of olive oil to avoid the omelette sticking during the first turn.
As always have fun and enjoy, and let us know if you have make a vegan Spanish omelette of your own.