Vegan potato omelette: the perfect 4-step recipe

If you are vegan you can also make a potato omelette. There are alternatives. Luckily, among the thousands of plant ingredients that we have at our disposal, there are a few that allow us to make potato tortillas without eggs, completely vegetables. With gluten, without gluten, with or without soy, the possibilities are numerous.

First step: The mixture to replace the egg

The most popular mixture of ingredients to make the liquid part that replaces the egg is that of chickpea flour with water and vinegar or lemon. Chickpea flour is an ingredient widely used in Indian cuisine in batters, breadings and pancakes.

It does not curdle exactly like the egg but it can be used as a substitute in tortillas. Vinegar is added to remove the dried bean flavor that remains after cooking. In addition, it replaces the egg in its nutritional functionsince it is a good source of quality protein, as well as providing fiber and vitamins.

To improve the texture and make it more elasticmore similar to that of the egg, can be used cornstarch (cornstarch), tapioca or potato. With a small amount you help your vegan potato omelette tender, fluffy and not dry, gritty or brittle.

There are some commercial egg substitutes that can also be used, although they are much more expensive and the result is the same or very similar. Even so, we can mix a little of these products with the chickpea flour to improve the texture and flavor.

Step Two: How to Mimic the Egg Flavor

The salt kala namak It is a curious salt that contains sulfur compounds that make it smell and taste like a boiled egg. It is dark purple in color and can already be found in many stores. The bad thing is that with the heat its characteristic flavor disappears, so it is better to add it on top of the tortilla at the time of serving.

Step three: what do we do with the rest of the ingredients?

The potatoes and onion (if you use it) are done exactly the same. You can add to these half zucchini peeled and cut into slices to make your tortilla juicierespecially if you like your tortillas not overcooked on the inside.

Recipe: vegan potato omelette

Ingredients

500 g potatoes ½ onion ½ zucchini High oleic sunflower oil or olive oil for frying

For the mixture that replaces the egg

75 g chickpea flour 25 g corn starch (cornstarch) or tapioca 2 tablespoons apple cider vinegar 250 ml water ½ teaspoon salt

Preparation

First peel the potatoes, onion and zucchini and cut it all into slices.Heat plenty of oil in a large skillet and fry the potatoes with the onion and zucchini over medium-low heat to favor tenderness rather than crispness. Stir it up from time to time. It will take about 25 minutes.For the liquid mixture, Put all the ingredients in a mixing bowl or in the mixer and beat it all together. It should have the consistency of a liquid béchamel. If necessary add more water.When the potatoes are done Remove them to a strainer or colander to remove as much oil as possible and transfer them to the liquid mixture. Stir it very well to mix.In a large skillet put a little olive oiljust enough to create a fine patina on the bottom, over medium-high heat and pour the entire mixture.Let it simmercovered, About 10 minutesand turn it over with a large plate or tortilla turner (it’s like a large plate with a handle to keep it from falling off).Do it another 8-10 minutes on the other side, until curdled and golden. Turn off the heat and let it rest for a few minutes before removing and serving. Serve it as you would any normal potato omelette, but with a salt shaker with kala namak salt for those who want an extra egg flavor.