I remember, about 6 years ago, I was working and doing my master’s studies at the same time and one evening I was particularly tired – body and brain. So I set out to make a quick potato omelette for dinner and then go to bed early, but I ended up making an omelette without eggs – because I had simply forgotten to put the eggs!!! Well, this recipe is an omelette without eggs made deliberately so, and it still has the taste of eggs. Let’s get into it.
Now, I already said it a few weeks ago when I was writing about a similar recipe, vegan shakshouka. I don’t like trying to substitute regular recipes with vegan versions, imitating the taste and giving the same name, like vegan “cheese”, vegan “sausage” etc. It’s not because I am angry with it or anything. It’s because I believe vegan diet should have its own unique tastes and names, radically changing the eating habits.
However, I also like challenges. So I actually enjoyed making this omelette a lot. And it was delicious. And it was very similar to an omelette. However, it’s really important to eat it fresh. Leftovers get really dense and not that pleasant to eat, I warn you. So if you are making it for friends, family, I recommend you make just enough.
In this version I put just a little bit of onion to add a bit more taste. Even a small onion gives quite strong taste so if you don’t want that, you can perfectly skip it and make it with potatoes only. Enjoy!
(serves 4-6, made in 24cm pan)
To bake the potatoes:
8 medium potatoes (about 950 gr. before peeling), diced (I made the pieces a bit thin to let them bake fast)
1 tsp salt
1 tsp olive oil
To make the omelette:
2.5 dl (or 1 cup) chickpea flour
2.5 dl (or 1 cup) water in room temperature
1 tsp kala namak* – black salt (you can find it in ruohonjuuri and some big supermarkets)
1 small onion, diced**
2 tbsp olive oil
*This is essential for the egg flavour.
**If you don’t want the strong flavour of onion, you can skip it. You can also replace it with something else you like, I don’t know, like tomatoes for example.
1. First we’ll bake the potatoes. I baked the potatoes to have them lighter. Preheat the oven to 200C. Add 1 tsp salt and 1 tsp olive oil to potatoes and mix well. Spread them evenly on a baking tray with a baking paper. Put in the heated oven, in medium rack, and bake for about 30-35 minutes, until the potatoes are tender (but not too tender, because you don’t want them to break into pieces later). When ready take them out and put aside.
2. In a medium bowl, put chickpea flour and add water. Whisk well.
3. Add kala namak, whisk more.
4. Add baked potatoes and continue gently whisking.
5. (If you are not using onion, skip this step) Add onion and whisk.
6. Take a 24cm pan and add 2 tbsp olive oil. Make sure the base and side of the pan are covered well with oil. Warm the oil on medium high heat for about 1-1.5 minutes, the oil and pan should be pretty hot. Then add the mixture and using a spatula, flatten the surface and smoothen the sides to make a nice circle.
7. Cover the pan and decrease the heat to medium to rather slowly cook the omelette. It will take about 7-8 minutes to be ready to flip but the amount of time changes in different stoves so be sure to check the omelette often. How to do that? Check it with spatula, through the sides and see if the omelette is holding up together when you try to pick it up from the pan with spatula.
8. When the omelette is holding together, it’s ready to flip. Gently using a spatula, make sure that the omelette releases from the sides and base. Then put the lid on and flip the omelette onto the lid. After that, quickly and gently transfer the flipped omelette back to the pan. Continue to cook the omelette’s other side for about 3-4 minutes with the lid on (but again, check the base often with a spatula because the amount of time for you might be different). When it’s all cooked, transfer the omelette to a serving plate and serve warm. Enjoy!