A vegan Spanish Omelette made with sliced potato and chickpea flour. Easy, healthy, frugal and so delicious!
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 or health food shops.
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 really helps create that traditional flavour.
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.
More Vegan Chickpea Flour Recipes
📖 Recipe
Vegan Spanish Omelette
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 / 10.5 oz new potatoes (waxy potatoes) cut into medium slices
- 90 g / 1 cup chickpea flour
- 240 ml / 1 cup water
- (optional) A pinch of black salt / kala namak
- Salt & pepper, to taste
Instructions
- 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.
- Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
- Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
- Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
- Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
- 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.
- 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!
Nutrition Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 81Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 63mgCarbohydrates 8gFiber 1gSugar 2gProtein 3g
Sabine says
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!
Sylvan says
Hi Sabine. Did you have to add oil to the silicone pie pan? I am doing oil-free eating but would love to try this recipe. (And I also make a mess when using a frying pan for foods such as this.) I lived in Buenos Aires, Argentina for a while and fondly remember what they call “faina” (accent on the final a) sold in all the pizza parlors, which was a version of this, minus the potatoes...I LOVED it!
Sylvan says
Hi Sabine. Can you omit the oil when using a silicone pie pan?
Edwina at The Equipped Cook says
This looks delicious. And the recipe doesn't look too hard to make. I'll have to try it. I already have some chickpea flour ready to go.
Nisha / @rainbowplantlife says
I love a chickpea flour omelette. Such a great spin on the Spanish classic!
Casey the College Celiac says
A vegan omelette?!? Sign me up! I've yet to try chickpea flour, but I definitely need to get my hands on some ASAP...
Natalie | Feasting on Fruit says
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 :)