This is a variation on my new vegan omelette – the Spanish Omelette is a popular dish, and an ideal way to cook an interesting array of vegetables, although traditionallhy made with potatoes, onions and parssley as the main ingredients with the eggs. My version is illed with vegan cheese and veggies, this makes a delicious meal in itself. This one turned out to be sublime – we’ve just had it for the second time, and it disappeared in an instant. Enjoy !
Note :- Feel free to make this with pre-cooked chopped potatoes !
INGREDIENTS FOR THE FILLING
4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
1 small zucchini, diced into small pieces
¼ red pepper, diced into small pieces
1 small red Spanish onion, or other of your choice, finely chopped
6-8 brown mushrooms, finely chopped
1 potato, cooked, and cut into small pieces
INGREDIENTS FOR THE BATTER
200g firm silken tofu
¼ tsp turmeric
¼ tsp ground garlic granules
salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
3 Tbsp nutritional yeast
¾ cup (190 mL) soya milk, or any other vegan milk (cashew milk)
1 heaped tsp tahini
2 heaped Tbsp white flour *
*(can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount)
Tip :- Remember that the denser you want the texture to be the more flour you will have to add.
- Pre-cook the vegetables by frying them gently, including the potato (boil first, drain, then gently fry). Having set them all aside, have them ready to add onto your omelette.
- Combine all the batter ingredients in a plastic or metal bowl. Then simply process with an electric hand whisk or blender until thick and creamy – taste for salt before frying. (Note : You will be left with a fairy thick batter – this is necessary, and is the binding factor in the omelette. So try not to be tempted to add more liquid – it should part from the ladle when you gently pour it to your hot pan).
- Next, heat up a greased non-stick frying pan for a minute or two, and then add a full scoop of the mixture with a soup ladle. After 1 minute add 2 slices of your favourite vegan cheese, and allow to cook for a further 3-4 minutes, making sure that you keep the edges from sticking by using a spatula.
- Now spread all the cooked vegetables evenly on top of the cheese in the pan, and allow to cook for 3-4 minutes.
- Fold the omelette in half – making sure it is not stuck to the pan, and gently tuck your spatula under the folded omelette at this point, ready to serve it onto a plate. Do this by using the pan (not the spatula) to drop into the plate – it should slide off fairly easily.
- Repeat the above process to make the second omelette.
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