Vegan & Gluten-Free Spanish Omelette
Inclusive vegan recipe created by Cris (Delantal de Alces): replaces eggs with chickpea flour, water, and tapioca starch to achieve traditional juiciness and a golden crust without animal products.
Pasos de Elaboración
Fry potatoes and onion
Peel and thinly slice the potatoes. Cut the onion into medium julienne strips. Heat oil and fry potatoes and onion separately.
Prepare the liquid mixture
In a bowl, whisk chickpea flour, water, tapioca flour, salt, and pepper until reaching an egg-like consistency. Mix right before cooking so it does not thicken prematurely.
Combine and initial sear
Add potatoes and onion to the hot pan, pour the chickpea mixture, and shake to combine. Turn heat to high for 5 seconds to form a crust, then lower heat, cover, and cook for 3 minutes.
Flip and finish cooking
Flip using a plate, turn heat to high for 5 seconds to sear the other side, then continue cooking covered on low heat until fully set inside.
Key Ingredients
Black Pepper
A subtle pinch of freshly cracked black pepper in the beaten eggs to elevate aroma.Extra Virgin Olive Oil
Thermal transmission medium. EVOO infuses fruity aromas and clean frying properties.Onion
Center of Spain's culinary debate. Poached slowly, it adds natural sweetness and rich texture.Potato
The structural base of the Spanish omelette. Varieties like Monalisa or Kennebec yield the best confit texture.Fine Sea Salt
Essential mineral to season potatoes and enhance egg matrix flavor.Related Variations
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