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
joe grech says
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….
Crystal says
Would sweet potatoes work instead of new potatoes? I can’t have nightshades.
Aimee says
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 :)
N says
Heyy I’m made it & it’s amazing :) Thanks for sharing!
Aimee says
Woo! So glad you enjoyed it, thanks for stopping by :)
Katharina says
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!!
Nina says
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
dana says
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. :)