When I was a kid, my second favorite food was the traditional omelet with potatoes my grandmother used to make as my top favorite food was the all-kid-favorite fried potatoes! So, since I managed to substitute fried potatoes with the equally tasty, oil-free, baked “fried” potatoes, I thought of making a delicious and healthy vegan, oil-free and gluten-free omelet. The recipe not only is absolutely tasty and cheap but also it’s really easy! All it takes is a good non-stick, medium-sized, frying pan!
In this recipe I try to approach the texture and taste of the omelet with potatoes -the traditional Cretan sfougato- my grandmother used to make, but without the animal ingredients and the huge amounts of fried oil. After several “trials and errors” I think this vegan omelet is one of the most delicious and hearty that I have made. A key role in its deliciousness is played by the combination of chickpea flour and corn flour, which balances the strong taste of chickpea flour and gives a more delectable color and texture. But my main secret is the addition of the caramelized onions. This unusual addition, inspired by the Spanish “tortilla”, helps keep enough moisture in the omelet and gives it a slightly sweet and appetizing taste that makes it unbeatable!
For the omelet
- 1/2 cup chickpea flour
- 1/2 cup corn flour or corn meal
- 3/4 cups water
- 1 tbsp lemon juice or apple-cider vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp baking powder
For the caramelized onions
- 5 medium, dried onions, sliced
- 2-3 cloves of garlic, finely chopped
- salt and freshly ground pepper
- 2 medium white potatoes cooked and peeled
1. Prepare the vegan omelet mix: Mix all the ingredients for the omelet with a fork or a mixer, making sure there are no lumps left. Cover and let sit for an hour.
2. For the caramelized onions: In the meantime put the sliced onions, garlic, salt and pepper in a non-stick frying pan, cover and cook in medium to low heat for about 20-25 minutes, stirring often, until the onions are softened.
3. Cut the potatoes into crescents 1/2 -1 cm thick.
4. Preheat a non-stick frying pan over medium to high heat. Pour the caramelized onions and potatoes in a bowl together with the omelet mixture and mix with a wooden spoon. Transfer the mixture into the pan and spread all the ingredients evenly. Lower the heat, cover the pan and cook in low heat for 20 minutes. Lightly weave with a fork to make sure the one side is golden brown and if it’s ready with a dish turn it upside down. Cook the other side for 5 more minutes and serve warm with fresh tomatoes, olives and bread!
Note: I usually like to prepare all the ingredients for the omelet in advance, for example the night before, so when I come back home from work the only thing I have to do is mix them and cook!