suitable for vegans
contains onions

Today we will adapt another stunning traditional recipe to our vegetarian tastes - a Spanish potato omelet called Tortilla. Have you heard about this? Whoever heard is probably perplexed now ... But how, Holmes? In the original recipe there are at least five eggs and almost a glass of olive oil, and you said that the first rule of the club: do not replace eggs in recipes where there are more than two, the second rule of the club: minimum oil - maximum benefit. BUT?

There are exceptions to any rule, dear Watson. We know what to use instead of eggs and how to reduce the amount of oil. And now you will find out ...

For a potato omelet without eggs, we need:

• 800 grams of potatoes;
• 1 small onion;
• 5 tbsp olive oil;
• 1 glass of water;
• 16 tbsp chickpea flour;
• 16 tbsp cold water;
• black or plain salt to taste.

Everything is clear, right? Chickpea flour works great instead of eggs in vegan omelettes. But first things first.

First, we cut the onions into small cubes.

  We cut each potato in half, and calmly plan slices.

  Heat in a deep frying pan 3 tablespoons of olive oil. Lightly fry the onion in oil, then pour the potato slices into a skillet and salt to taste.

  If we followed the letter of the original recipe, we would need to fill the potatoes with olive oil to the very top. But we will act differently: pour a glass of water in a frying pan, close the lid and simmer the potatoes for 20 minutes, stirring occasionally. We will be healthier!

We have time in these twenty minutes and make the “egg mixture”. To do this, add 16 tablespoons of water to the chickpea flour, add some salt and beat everything with a fork. You can throw a pinch of turmeric for the color.

  When the potatoes are ready, season them with chickpeas batter and mix everything thoroughly.

  In a flat frying pan, heat 2 tablespoons of olive oil and spread the potato-chickpea mixture.

  And now you have to sweat. When the edges of the omelet are fried (in 5-10 minutes), it must be turned over to the other side. How to do this correctly is shown in the following video (it is in Spanish and about the traditional version of omelet with eggs, but it doesn’t matter to us):

I tried very hard to do everything, as in the video. In general, the result was the following picture:

  We fry the second side of the omelet for 5-10 minutes and in the same way, with the help of a plate we turn it over for the second and last time.

  Tortilla is ready! Cut it into pieces and feed the whole family. The dish is very nutritious, a quarter is enough for the eyes. The taste is excellent, they say you cannot distinguish from a normal omelet. I have nothing to compare with, but I have no regrets about it. It tastes good to me. Enjoy your meal!

Vegetarian omelet without eggs and milk:

To prepare an omelet per serving, you will need:

Chickpea flour - 3 tablespoons, more can be. The flour is already ready for sale, but you can cook it at home;

Drinking water - 50 ml;

My vegetables and cut into small pieces or slices. You can use any vegetables, but the best thing in this omelet is tomato. In my case, it's a cherry tomato.

Heat the pan. I have a Teflon pancake with a diameter of 20 cm. I do not use cooking oil, thanks to this pan the chickpea pancake is well-fried and easily lags behind the surface of the pan. Pour chickpea dough into a heated pan.

From above, for a minute we spread the prepared vegetables on it.

Let it bake for about 5 minutes. Then very carefully turn the omelet on the other side, just as we cook pancakes. The main thing is that the vegetables remain in the same place. The second option is to leave the omelet in this form, giving it a little more bake in the pan. You can also fold it in half before serving, so that the vegetables are inside.

These chickpeas have their own unique taste and are successfully combined with many fillers. I love to cook this lean omelet in the winter when there are no fresh vegetables, and tomato juice is bored in the fridge.

Composition (3 pcs):

glass - 200 ml

For lean omelet:

• 1 tbsp. chickpea flour
• 0.5 cups oatmeal flour
• 2 tbsp. tablespoons of ground flax + 0.5 cups of water
• 0.5 cup tomato juice
• 1 glass of water
• 2 tbsp. tablespoons of vegetable oil
• spice:
    - 1 tsp black salt (you can ordinary)
    - 2 tbsp. l dried herbs (celery, basil, oregano, marjoram ...)
    - 0.5 tsp. black pepper, turmeric, ground cumin, ginger,

Stuffing Options:

•   (linen)
• canned corn
• ground sesame + mayonnaise + basil
• lentil minced meat with cabbage and carrots

Preparation of lean omelet from chickpea flour:

1. For an omelet, mix flax with half a glass of water and set aside for 10 minutes.
2. Combine oatmeal and, add salt and spices, dried herbs. Stir the tomato juice with 1/2 cup of water and pour into the dry mixture.

   

   Mix the ingredients

3. Add soaked flax, mix well. The dough should be thick, viscous, like on. Allow to infuse for 10-15 minutes to determine whether to add more fluid. If necessary, add more water and mix again.

   

   Omelette dough

4. Bake in a greased heated frying pan under the lid, over medium heat, for about 5-7 minutes on one side and 3-4 on the other, until cooked. The dough pours heavily, so you need to distribute it in a pan with a fork or spoon. Do not bake cakes, just wait until the surface of the omelet becomes dry.

   

   Bake in a pan

5. In principle, at this step one could stop and eat omelet from chickpea flour with linseed or any other and vegetables. But we will make it even tastier, because a whole host of fillings is suitable for this omelet!

   Each cake must be greased with mayonnaise and put filler. This time I had:

   a) canned corn

   

   Chickpea omelet with corn

   Cover one half of the lean chickpea omelet with the other and serve with a juicy vegetable salad!

   Enjoy your meal!

   Julia M.  recipe author

I don’t eat omelettes: I don’t like the taste of fried eggs, and they don’t have any usefulness in such a form, so this menu wasn’t on my menu ... Until some time I first tried the vegan version in one local cafe.
  Today on our table is a very healthy protein breakfast - omelet without eggs! Sounds weird?

  Maybe, but when the first piece of this unusual dish hit my mouth, I realized that my diet is now diversified by another new delicious dish!

  It is prepared from peas, more precisely, which is 2 times higher than ordinary flour in terms of protein and 6 times higher than white flour.

  Contains folic acid, iron, vitamin B-6, magnesium and potassium.

  Omelet from such flour has a pleasant aroma, delicate texture and perfectly saturates.
  I like to combine and serve such an omelet with boiled beets or avocados. Great idea for New Year's breakfast on January 1st. Start the year tasty and healthy!

  Cooking We try!

We will need: (3 small servings)

3/4 (1 cup - 250 ml.) Cup pea flour

3/4 cup water

1/4 teaspoon of soda (I use baking powder)

1 teaspoon rice or wine vinegar

1/4 teaspoon curry

1/4 teaspoon dry garlic

Handful of spinach

1 tomato

1 small mushroom

Frying oil

Any red pepper to taste

Salt to taste

  We combine flour, soda, spices.

Fill with water, add vinegar. Thinly chop all the vegetables. They can be absolutely any. You can add celery, paprika, or just go for parsley and dill.

  We say a frying pan with vegetable oil and pour a small soup ladle of the composition.

  Fry on the one hand. Flip to another.

I really love chickpeas. Who does not know what it is, I will tell in a nutshell. Chickpeas are such yellowish peas of the legume family. It is also called "Turkish peas." In my opinion, the taste of chickpeas is special, not like peas, beans or mung bean. Of bean chickpeas, perhaps my favorite))

What can be cooked from chickpea? Yes, anything! For example, hummus. Some time ago, I laid out my recipe. Or soup with chickpeas ... Or a vegan pilaf with chickpeas ... You can make a batter from chickpeas or make a healthy pizza dough. I even tried to germinate chickpeas and eat it raw)

What do we need for a casserole (for 1 serving):

Water - 8 tbsp.

Salt - 1/4 tsp It is better to use pink Himalayan. I wrote about the benefits and harms of various types of salt in an article

Turmeric - 1/4 tsp

Black pepper, preferably freshly ground

Fresh greens

Onions (bulb, green, leek ...) - a little

You can add a pinch of asafoetida if you have one.

For a basic recipe, that's it.

But it will be even tastier if you add a little bit of any fresh vegetables. I had:

- zucchini

- eggplant

- bell pepper

Cooking like this:

1. Mix chickpea flour, water and spices (salt, turmeric, pepper, if any - asafoetida). It turns out a homogeneous mass, not thick. The consistency of the dough for pancakes ....

2. Vegetables cut into small cubes. Chop the onion finely and finely.

3. In a frying pan with a non-stick coating, lightly fry vegetables and onions, without oil! In order not to burn, add a little water to the pan. You need to simmer literally 3 minutes! Do not overdo it with the amount of vegetables, they should cover the bottom of the pan with a very thin layer, otherwise you will need two more chickpeas and the casserole will be very thick ...

Option number 1.

In a frying pan with vegetables and onions, pour the chickpeas in an even layer and prepare the casserole over medium heat for 5-10 minutes. No need to turn the casserole over - there is a risk that it will fall apart ...

Everything! Put the finished casserole on a plate and eat with fresh vegetables!

And another side view)))

Option number 2.

Spread lightly fried vegetables with onions from a frying pan in a plate and for a while forget about them ...

Pour the chickpeas into a pan with a thin layer and cook like scrambled eggs. No need to turn over, that is, we fry only on one side. The other side will turn red and “grab” without turning over. I again do not add oil. If you are afraid that the chickpeas mass will burn to the bottom of the pan, you can add a drop of vegetable unrefined oil. but just do not pour it into the pan, but distribute a micro dose of oil with a silicone brush (if it is not, then you can distribute it with an ordinary paper towel).

Ready chickpea omelette is carefully laid out in a large flat plate. On one half of the omelet, put the fried vegetables with onions. Top with the second half, that is, we add the resulting chickpea pancake in half. Serve with a salad of fresh vegetables!

Personally, I like the second method more, because such a chickpeas omelet rolled in half looks just amazingly beautiful and appetizing! Well, both options taste equally good!

Enjoy your meal! I hope my recipe today inspired you to vegan culinary feats)