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Caramelized onions and potatoes turned into the perfect Spanish tortilla with help of the best vegan omelet mixture…👌
Ingredients [ For 1 to 2 people ] [ Preparation time : 15 minutes – Cooking time : 25 minutes ]
- 1 Tbsp. Olive oil
- 1/2 a Sweet onion, sliced
- 1 Tbsp. Agave nectar
- 2 Russet potatoes, sliced thin
- Salt and Pepper to taste
- 1 C. Chickpea flour
- 2 Tbsp. Nutritional yeast
- 1 tsp. Garlic powder
- 1 tsp. Turmeric
- 1 Tbsp. Flax meal
- 1/2 tsp. Baking powder
- 1 C. Water
- 1 tsp. Salt
- 1/4 tsp. Black pepper
First, heat the olive oil in a cast iron skillet on medium-high and add the sliced onions. Saute for a few minutes until they start to become transparent. Season with a bit of salt and pepper. Reduce heat to low and add the agave. Stir and continue to saute on low for about 5-7 more minutes or until the onions are nice and brown and caramelized.
Now add the sliced potatoes and toss with the onions. Season with a bit of salt and pepper. Flatten out the potatoes and leave them for about 2-3 minutes. Toss again, then flatten and leave for another 2-3 minutes. Repeat until the potatoes are nice and brown and cooked through.
While the potatoes are cooking, make the omelet mixture. Add all the ingredients to a blender. Blend for a few seconds just to make sure everything is fully incorporated. Set aside.
Once the potatoes are cooked, pour the omelet mixture over the onions and potatoes. Stir a bit like you would scrambled eggs to get the mixture cooking. Flatten out and continue to cook on low until the mixture is cooked through. May take 10-15 minutes. I like to cover mine to speed the process up a bit.
When ready, let cool a few minutes, then you can flip it out onto a plate. Serve immediately.