Tortilla - Vegan Spanish Omlette


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Breakfast
Cuisine
Vegan
Author
Jessica Lord
Serves
1
Preparation Time
2 minutes
Cooking Time
6 minutes

Ingredients

Basic Batter

  • 4 Tbsp chickpea/ besan flour
  • 4 Tbsp water
  • 1/2 tsp salt, iodised
  • 1/4 tsp or less Kala namak/ black sulphur salt
  • 1 Tbsp canola oil, to cook with.

Optional - highly recommended

  • 1 medium potato, boiled
  • 1/4 small brown onion
  • 1 vegetarian sausage

Suggestions

  • 1-2 tsp wholegrain mustard
  • Sundried tomatoes
  • Italian flat leaf parsley
  • Chili flakes
  • Mushrooms

Instructions

  1. In a 1-2 cup measuring cup, combine chickpea flour and water, plus salts and stir or whisk until smooth.
  2. Dice the cold boiled potato, onion and vegan sausage into small pieces (3-5mm cubes). Stir into the batter.
  3. Add any additional ingredients and prepare a small cast iron skillet or your pan of preference.
  4. Add canola oil to the pan, swirl to coat and add the batter. Spread the batter out by flattening it into a level disc and cook on medium to high heat.
  5. Shake the pan occasionally to ensure the oil is under the Omlette and the batter is not stuck to the pan.
  6. Using a small and or large spatula (or some magical skill I simply don't possess...) Flip the Omlette to finish cooking the other side. The Omlette should be crispy on the outside and while soft, cooked through thoroughly.
  7. Serve with side salad or not. And I like mine with a tomato ketchup swirl.

Notes

  • I really love this recipe, but not everyone will, so I made it single serve.
  • This Omlette is very filling (it's the chickpea flour) so you could realistically split it with someone if you had a reasonable side salad... I use my Omlette to clean out my fridge, so I just have them without accompaniment... I probably shouldn't.
  • You can add whatever you want, but keep in mind that higher moisture ingredients may make the batter stick.
  • I have blended the potato and onion into the batter before... It works just fine, and if you were doing this for like 4-6 people I probably would recommend... But for me, it's just a blender I then have to clean... And I'm always nervous that the chickpea batter isn't cooked enough and will taste raw (gross)... Anyway, the lumpy bits make sure this isn't a risk at all.
  • If you are sure your sausages are safe or are happy to sub in something else, you can easily make this GF friendly.
  • No, there are no eggs in this Omlette... I don't give a shit - other than calling it a savoury slab pancake I have no idea what other words to use... If you are a puritan that stands firm that vegan food resembling a food that it is not can not use the same name until a better one is generated... I don't care to know you.