Vegan Potato Omelet
ekilu Team
ingredients
7
Difficulty
High
Time
45'
2 servings
Fresh ingredients
water
5 tbsp
onion
1 unit
potato
4 units
Pantry ingredients
wheat flour
1 cup
olive oil
2 tbsp
beer
1/2 cup
salt
1 pinch
Instructions
1
Peel the onion and potatoes. Cut the potatoes into thin round slices and julienne the onion (thin strips).
2
Heat up a pan with oil. When the oil is hot, add the potatoes and a couple minutes after add the onion. Cook until the onion is tender and golden brown. After, strain using a colander and add a bit of salt.
3
In a bowl (or blender) mix the flour, beer, water and pinch of salt. Mix until the ingredients are well blended. Pour the mixture over the potatoes and onion and lightly stir with a fork.
4
Heat up a pan where you will make the omelet. Once hot, pour the oil (don't forget to cover the sides) and then add the omelet mixture. Make sure the omelet mixture is disbursed well throughout the pan. Raise the heat for 1 minute so the base toasts and then lower the heat and cover for about 5 minutes.
5
After the 5 minutes, flip the omelet over and repeat (raise the heat for a minute and a half and then let it cook covered for 5 minutes). When it is finished, remove the omelet from the pan and serve immediately.
Tips & Tricks
You can try using black Himalayan salt (also known as "kala namak") instead of normal salt, and because of it's high traces of sulfur, it tastes similar to egg.
Your omelet can come out juicier if you add tapioca to the flour mixture or even yuca starch (you can find the tapioca starch at any supermarket).
You can also use garbanzo flour and to counteract the garbanzo flavor, a touch of apple cider vinegar. This flour has a lot of protein and a yellow color, but wheat flour also works well.
Add some vegetables, such as green bell pepper to make the omelet taste even better.
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