Incredible "NO EGG" Spanish Potato Omelette | Vegan + Gluten Free

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a 10-inch (25 cm) nonstick pan over medium heat and add the olive oil.
2. After a couple of minutes, add the chopped onion and stir; keep stirring every 2 minutes so it sautés evenly.
3. Meanwhile, peel the potatoes and cut them into bite-sized pieces about 1/4 inch (0.635 cm) thick.
4. After 5 to 6 minutes, when the onions are slightly translucent, add the potatoes and stir; keep stirring every 3 to 4 minutes so they fry evenly.
5. Meanwhile, whisk the chickpea flour, water, sea salt and black pepper in a large bowl until smooth, like whisked eggs.
6. Fry the potatoes for 20 to 25 minutes, until golden and cooked through. Remove the pan from the heat and tip the potato mixture into the batter, leaving the oil in the pan. Mix well.
7. Reheat the same pan over low-medium heat, adding more olive oil if needed so there is about 2 tbsp (30 ml) in the pan.
8. After a couple of minutes, pour in the potato mixture, spread it evenly into a flat layer covering the whole pan, and cover with a lid.
9. After 6 to 8 minutes, remove the lid and loosen the edges with a spatula. Place a plate slightly smaller than the pan over the omelette, flip the pan onto the plate, then slide the omelette back into the pan. Press it down and compact it from the edges towards the center, cover again and cook for another 6 to 8 minutes until cooked through.
10. Transfer the omelette to a serving dish. It can be served warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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