Wallflower Kitchen

Vegan Recipes

Spanish Omelette (Vegan + GF)

Spanish Omelette (Vegan + GF) Chickpea flour is magic stuff.

If you’ve not used chickpea flour (also called “besan”, “garbanzo” or “gram” flour) it’s just ground dried chickpeas and don’t worry – it’s easy to get hold of. Most supermarkets will stock it but you will certainly find it in Asian supermarkets, health food shops or online.

It’s dense texture makes it the most amazing egg substitute and I’ve used it to make quiches, crepes, “egg” fried rice, french toast and socca, all with delicious results. 

When it comes to the flavour, it’s fairly plain but picks up other flavourings well. For a real “eggy” taste, a pinch of black salt (or kala namak) really helps create that traditional flavour.

Spanish Omelette (Vegan + GF) I’ve been wanting to try a vegan spanish omelette recipe for a while now and it wasn’t until I had some leftover new potatoes from my previous recipe, that I had an excuse to do it.

The chickpea flour did not disappoint and created the most moreish flavour and texture in this omelette.

What I really love about this recipe is that it can be eaten hot or cold. Perfect for packed lunches, picnics or on the go snacks. Plus, it’s very filling, naturally gluten-free, high in protein and low calorie.

The perfect meal, really.

Spanish Omelette (Vegan + GF)

Spanish Omelette (Vegan + GF)

Spanish Omelette (Vegan + GF)

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This is my new favourite recipe. A vegan spanish omelette that is so simple but so delicious and comforting! Naturally gluten and grain-free.

Ingredients

  • 2 tbsp Olive oil
  • 1 large red onion, sliced
  • 300 g new potatoes, waxy potatoes, cut into medium slices
  • 1 cup chickpea flour
  • 240 ml / 1 cup water
  • (optional) A pinch of black salt / kala namak
  • Salt & pepper, to taste

Instructions

  1. Heat 1 tbsp of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
  2. Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
  3. Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
  4. Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
  5. Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
  6. Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
  7. When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!
© Aimee

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Spanish Omelette (Vegan + GF)

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Comments

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  1. This is a great recipe, I make it quite often, sometimes adding in mushrooms. I've also cooked it in muffin tins as a vegan canape (the veggies have to be chopped small if you try this). Earlier this year I also demonstrated it to a scout troop as part of a vegan cooking event, then they made it themselves and ate it. Received very positive responses from them!
    Reply

  5. WOW this is lovely!! I'm craving vegan omlet so badly & come across this! Thank you so much potatoes in an omlet??!? Yes, please!!
    Reply

  6. Could you use another type of flour in this recipe (say almond or coconut) or does it have to be chickpea flour in order to get the right flavor?
    Reply

    • Hi Desirae, I'm afraid not. It's more about the texture - the chickpea flour creates that cooked egg texture like in quiches or tortillas, unlike other flours. It's really easy to find though! Just pop into your local Asian food shop or health food shop. Supermarkets usually stock it in the world food section too!
      Reply

  7. I just made this (adding a few extra veggies) and it’s amazing! Thank you so much :D will definitely make again!
    Reply

  8. I just made this and also added red bell pepper and spinach and WOW. Thank you for such an easy and good recipe!
    Reply

  10. I made this and it was delicious I also added some vegan cheddar on top. Is there any way I can reheat it? it's a bit dry from the fridge, but I don't want to chuck the leftovers.
    Reply

  11. I made this yesterday as soon as I saw on the net and enjoyed it so much that I am going to make it today. Potatoes I use whatever is to hand. Tks for an easy recipe....
    Reply

    • Hi Crystal, I have made it with sweet potatoes before and it does work, yes. Although I wasn't as big of a fan as I felt the sweeter flavour overpowered it a little but if you love sweet potato then perhaps you'll enjoy it! Let me know if you give it a try :)
      Reply

  14. This recipe is just AMAZING!! I was a bit sceptical in the beginneing, but the texture of the chickpea flour in combination with the Kala Namak salt tastes so much like real egg. Thank you!!
    Reply

  15. Hi, thanks for the recipe. Do you use cooked new potatoes? I have some cooked left over for. Last nights dinner and wanted to know if they would work - thanks
    Reply

    • If you're using potatoes that have been cooked and just need reheating, you should cook the onion through half way or so and then add the potatoes, to give them enough time to reheat but not over do them. :)
      Reply

  16. This was very delicious. Thanks for the recipe. I've visited the regions in Spain where this is the ubiquitous "fast-food" and this recipe is spot on. The only modification I made was baking it all in a silicone pie pan because I can't seem to ever leave an omelette or pancake, etc. intact when I make them in a frying pan. I was going for pretty not scrambled mess and it worked. I'll be making this again!
    Reply

  20. Where has this Spanish Omelet concept been hiding all my life? Potatoes in an omelet--yes please! It really is amazing how much the chickpea flour mimics egg in look and texture, but lasts so much longer in the pantry :)
    Reply

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