The potato omelette is one of the most desired dishes of the Spanish gastronomy and I dare to say also, one of the most controversial! It arouses debates of all kinds: what ingredients should it have, with or without onions, if it has peppers or not, if the potatoes should be cut in a special way, if it is better to boil them first or cook them fried… And now it is the turn of vegan omelette.
The eggless version is the flag bearer of the vegetable kitchen and ideal for those who want to innovate in the kitchen or have an intolerance to eggs. Fortunately, there are a few ingredients available in supermarkets and specialty stores that allow you to make a delicious all-vegetable potato omelette.
1. With chickpea flour
This is the best known version. Although its use in the kitchen is not new, especially in Indian cuisine it is essential for batters, empanadas and pancakes.
The chickpea flour From the nutritional point of view, it is a food rich in fibers, carbohydrates, proteins, minerals and vitamins of group B. It has the particularity that it can foam upso when mixed with water it makes a perfect substitute for eggs and for endless recipes.
One tablespoon of chickpea flour (10 to 15 g) is beaten with two tablespoons of water (30 ml) for a mixture similar to beaten egg. Of course, it may be necessary to add a few more drops of water, but that will depend on the eye of the cook.
To tone down the legume flavor, a few tablespoons of apple or lemon cider vinegar do the neutralizing trick. In addition, for a more elastic result and a curd texturea few tablespoons of cornstarch, tapioca or potato starch achieve a tender and fluffy result.
2. With tofu
This food of Asian origin, also known as Tofu, is an ally in cooking without meat. Based on soybeans, water and solidifying or coagulant, creamy white in color, it is rich in protein, iron and low in fat.
With a firm texture that resembles that of cheese, it has the peculiarity of having a neutral flavor, so you can adapt. Tofu can be used in many dishes. Also in the potato omelette. The result will be rather delicate, so it is recommended to add a heaping tablespoon of corn, chickpea or flax flour to bind the ingredients together.
In this case, adding a pinch of ground turmeric will have the effect of giving the egg its own yellow color.
3. With no egg’
It’s one of the substitutes recognized in specialized stores and in certain supermarkets such as Carrefour, Alcampo or Día. As its name indicates, the no egg allows you to bake sweet cakes and cookies and savory dishes that require eggs, such as omelettes.
In general terms, it is a mixture of potato starch, tapioca flour and vegetable gums such as methylcellulose, calcium carbonate and citric acid. White and airy in color, it has the peculiarity of having a indefinite flavor so it is an excellent base for the added flavors to stand out.
Two tablespoons of dessert (10 to 15 g) dissolved in two tablespoons of water (30 ml) have the effect of a beaten egg. (Check package instructions before use)
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In all preparations, the use of salt kala namak wave himalayan black salt makes smell and taste of egg cooked by him sulfur content. One option is to dilute a few flakes of salt in the water in the chosen flour or sprinkle it on the tortilla once it is ready, for a more intense flavor.
Lastly, a good nonstick skillet and the expert wrist of the cook make for a successful omelet. Who accompanied by a fresh salad or roasted vegetables make a wonderful vegan lunch.
Images | pixabay
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