We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The use of eggs to make any type of omelette (onion, carrots, broccoli ...) or for batters is not essential; You only have to replace them with chickpea flour whipped with water, since this mixture behaves in a similar way, curdling and binding the tortilla, giving it an appearance and flavor very similar to traditional tortillas.
Ingredients:
1/2 Kg of potatoes
1 onion
oil for frying (better olive)
4 or 5 tablespoons of chickpea flour (*)
a glass of water
Preparation:
Cut the potatoes and onion into julienne strips (**), heat in a frying pan with plenty of oil, fry the potatoes and onion over low heat, mashing them a little from time to time, semi-cooked in the oil and slightly browned. Take them out and drain all the oil by putting them in a drainer for a while.
In a deep bowl, whisk together the flour and water, add the potatoes and mix well.
In a non-stick frying pan with a few drops of oil, fry the mixture until it sets on that side (5 to 10 minutes depending on the fire), turn it over with a plate and curdle on the other side.
Serve it hot or cold according to taste accompanied by salad, vegan mayonnaise or any other sauce.
(*) It is obtained in Indian or Pakistani food stores, also in herbal stores but it is more expensive; In Spain it is also sold in fishmongers, since the typical fried fish is coated with it.
(**) Cut into small segments or notches.
Vegan Potato Omelette (Option 2)
The Spanish omelette has an egg, which will not be an impediment for the ovo-lacto-vegetarians to enjoy it. Interestingly, an eggless variation is almost as old as the original omelette, despite being less famous. This recipe has a splash of milk, but I have always used rice milk (if brands can be mentioned, Rice Dream Original), so a vegan version of it can be made without too many changes.
The result is appetizing: my father is an omnivore, and he hardly noticed the difference when he tasted it.
Ingredients
1 kg potatoes
150g green peppers
150g onion
rice milk
olive oil
Salt
Preparation
The potatoes are cooked until they are soft. Meanwhile, the peppers and onion cut into approximately half-centimeter squares are fried.
When the potatoes are done, we mash them and mix them with the pepper and onion, adding a splash of rice milk to make a dense dough.
We put a tablespoon of oil to fry in a frying pan, and when it is hot we toss the dough into an omelette. After a minute or two we turn it over with the help of a plate and after pouring another tablespoon of oil into the pan, we fry the tortilla on the other side. Serve hot.
