Oil Free, Vegan Spanish Omelette Recipe (Tortilla Espanola)
A delicious, vegan and oil free version of a classic Spanish omelette.
Equipment
- Large mixing bowl
- Air-fryer (optional)
- Chopping board
- Chopping knife
- large, non stick pan
Ingredients
- 4 fist sized potatoes It's a good idea to keep skins on as this will make your omelette whole foods plant based.
- 1+1/3rd cup chickpea flour
- 1+2/3rds cup water
- 1 large onion
- 3 heaped tbsp nutritional yeast
- 1-2 tsp salt
- Black pepper
- 2 tsp garlic powder
Instructions
- Chop your potatoes with skins on into chunky style chips (around and inch thick). Bring to the boil in a pan of water and simmer until almost cooked or very tender). Don't completely cook them as they may break up, but get them almost there.
- Once cooked, add them to your air-fryer to crisp up whilst you get on with the next step. Crisping up the potatoes does make a better finished omelette but is not necessary if you are time restrained.
- Meanwhile, finely slice and fry your onions in a non-stick pan until caramelised. You can do this by dry frying for a while until slightly burning, then adding splashes of hot water to brown them up. No oil needed!
- Whilst your onions are cooking, begin making your chickpea 'eggy' mix. Add your chickpea flour to a large bowl and slowly add your water to form a paste to begin with. Keep adding more water a little at a time and keep stirring as you go until you're out of water. Now add your crisped up potatoes, onions, and all other ingredients to the eggy mix. Use a fork to mash a few of the potatoes into the mix, but don't go overboard with it.
- Pour your omelette mix into a large, non-stick pan and dry fry on a medium heat (not too high because you want to get the omelette cooked in the middle without burning). This process may take 10-12 minutes. Check carefully to see if your omelette is going golden underneath, and once it does you can either attempt to flip (only recommended for pros) or finish your top side off under a hot grill until golden.Cut by using the edge of a plastic or wooden fish slice so that you don't mess your non-stick pan up. Gently remove your Spanish omelette one slice at a time.Serve with a crispy green salad or some steamed veggies for a complete meal.