Vegan Spanish omelette

On Sunday morning, post drinking and board games with friends, I woke up thinking of the breakfast I wanted.  It was a little unconventional. I wanted something ‘egg-like’ and then tomatoes, peppers, mushrooms, avocado, and above all, some sourdough.  The idea for ‘veganising’ this omelette popped into my head, and so I headed downstairs whilst everyone was still asleep (or had gone for a run!), and made this.  I’m sharing it here because it is easy, can be served for any meal (including the greatest meal of all – breakfast), you could probably serve it up alongside salads and anything else at a BBQ, it would be a great addition to a buffet, it will please meat-eaters too (it has so far been approved by 2), it can be eaten cold (and I think its best cold), made in advance, and with some salad or bread, makes a good amount of packed lunches to work through for the week.  All in all, what I’m saying is that my fridge will not be without one ever again!

Ingredients
650-700g potatoes (I think waxy ones are better, but I’m sure any would do, I used Charlotte potatoes)
1 white onion (medium)
Olive oil (lots)
Salt
Pepper
350g FIRM silken tofu (weight is approximate)
Quarter cup plus 2 tbsp gram flour (chickpea flour)
Half tsp turmeric (to make it look yellow and eggy)
1 Orgran ‘no egg’ egg (that’s 2tsp ‘no egg’ and 2tbsp water, mixed up)*
Quarter to half a cup of cold water
Parsley (a handful, fresh, chopped) – optional

*This is a vegan egg replacer, used in baking most often.  It can be bought at most supermarkets now (it is often in the ‘free from’ or gluten frees section), and is also available at Holland and Barratt).  It looks like this, and makes about 66 eggs.  it will last in your cupboard and can make vegan baking (and even vegan yorkshire puddings!!) much easier.  If you don’t have this, don’t worry – I reckon you could use quarter or a teaspoon of baking powder if you wanted, of if you have flaxmeal in, you could make a flax egg…I aso get the feeling I could leave it out completely!
Method


  1. Slice the potatoes into 3mm rounds.  That’s a lot of slicing.  Slice the onion up too, into half moons.
  2. Add olive oil (so you have about a half cm covering) to a frying pan or non stick pan.  This is the size of omelette you are making, so consider that.  Gently bring to a low-medium heat.
  3. Add the sliced potatoes and onion.  You may need to add these in batches to ensure they cook. Season with salt.
  4. Gently lift and turn the potatoes and onions every few minutes until the potatoes are soft, maybe a few will be a little golden – main thing is to try them and see they are done.
  5. Once the potatoes and onion are cooked, I usually lift them into a colander with kitchen paper both inside the colander and underneath it – to soak up the excess oil.  Once you’ve done this, turn the pan off for a bit.
  6. In a blender, add the tofu, chickpea flour, turmeric, and the vegan egg you have pre-made with water. Taste it, and season it.  It of course tastes a bit like bland nothing, but imagine tasting some egg with milk in – it’s not going to taste like much until it is cooked.
  7. Add the cooked potatoes and onion to a mixing bowl.  Add the chopped parsley if you have it.  Mix this up, then add the mixture from the blender. Mix again, trying to to break the potato too much.
  8. Re-heat the frying pan.  If there is a thin layer of oil left, pour the mixture straight in and start cooking over a low heat.  If there isn’t enough oil, add some before cooking.
  9. Cook the mixture low and slow, no stirring.  You’ll see the edges begin to cook first, maybe a few bubbles.  Keep going low and slow for as long as you can without being annoyed.  When you touch the top with a spatula, you’ll hopefully be able to tell when it has began to solidify.
  10. Just past the mid-point of cooking, put the pan under the grill and start cooking it from the top-down.  You should get some nice looking brown bubbles and crisp bits.
  11. Once cooked, leave it to cool a bit in the pan, before very gently and carefully working your way round it with a spatula, once you’ve got it properly loose, put a plate over the top and turn it out. DONE.

 

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2 Comments Add yours

  1. We love this recipe! We’re so thankful for your light-bulb moment and we are definitely looking forward to trying it! 😀

    Liked by 1 person

    1. Kat says:

      Thank you! I hope it turns out well!

      Liked by 1 person

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