This particular dish is somewhere between an omelet and a quiche with a Spanish twist involving onions and potatoes. You may find some Spanish omelet recipes online that use a technique which involves flipping your omelet over with a plate to cook on both sides on the stove top; we prefer the oven method - fewer messes.
Tips and Variations:
Since this is not only an egg-free omelet but another way to incorporate greens into your breakfast, we encourage adding leeks, broccoli, sauteed kale or even Brussels sprouts to increase your greens consumption. All of these would be awesome additions to the meal.
You can also do as we did and have a side of greens to complement your omelet - sauteed leafy greens or peas and carrots or roasted Brussels sprouts or steamed broccoli. You decide!
As far as choosing leafy greens, we suggest removing the stems of the greens before starting the recipe or using micro or baby greens for minimal prepping. The reason for this is that the stems do not have enough time to cook fully so they stay hard and stringy or chewy, which of course takes away from the overall tasty omelet.
We opted for sundried tomatoes for inside of the omelet to reduce sogginess (you may notice cherry tomatoes in our pic below) but you can thinly slice fresh tomatoes and top your omelet with them either before putting in the oven or right before serving. You can also serve your omelet with a side of chopped tomatoes or - as we did - tomato salsa.
If you have an oven safe stove top pan we suggest using that to reduce the amount of pans you have to clean when you're done, but you can definitely transfer your omelet to an oven safe dish when it's ready to bake.
This particular recipe is more bready than your traditional omelet or quiche and the longer you cook it the tougher it gets - so we don't suggest overcooking.
Try adding 1 tsp ground rosemary or replacing the thyme with rosemary. You can also try using fresh rosemary - a few sprigs should be plenty.
Try adding chives, either to replace the thyme or alongside it. This recipe needs all the flavoring it has so omitting a flavor isn't something we'd recommend but adding to it could be great.
Try adding 1 sliced bell pepper (green to keep the greens-for-breakfast theme or another flashy color to brighten your omelet even more).
Toppings we suggest: Wayfare plant-based sour cream, Follow Your Heart shredded plant-based cheese, tomato salsa, sauteed onions and bell peppers and mushrooms.
Recipe: Fully Loaded Chickpea Flour Spanish Omelet (Allergy-Friendly, Gluten-Free, Egg-Free, Soy Free, Vegan, Dairy Free, Nut Free, Delicious)
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
Serves: 4 (1/4 slice of omelet each)
1 yellow onion
2 Tbsp avocado oil
4 cloves garlic
2 yellow potatoes
1 cup chickpea flour
1 1/3 cup water
2 tsp smoked salt
2 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp dried thyme
1 ½ tsp ground turmeric
1 Tbsp nutritional yeast
1 cup baby spinach
½ cup sundried tomatoes
½ cup chopped cremini or baby bella mushrooms
Peel, rinse and chop or slice onion.
Heat a large oven safe pan on medium-high heat with 1 Tbsp avocado oil.
Add sliced onion and saute for roughly 10 minutes, while preparing other ingredients. Onion should be soft and just beginning to brown.
Preheat oven to 400F.
Peel, rinse and slice potatoes into half circle 1/4 inch thick slices.
Peel, rinse and slice or dice garlic.
Add garlic to softened onion and saute for roughly 1 minute.
Add sliced potatoes and 1/3 cup water and saute for 2 minutes, then cover and cook for another 5 minutes.
While potatoes are cooking combine chickpea flour, nutritional yeast, turmeric, thyme, garlic powder, 1 tsp salt, and 1 tsp black pepper in a heat safe bowl. Mix until thoroughly combined.
Add 1 cup water and whisk to ensure even consistency.
Uncover pan, add 1 tsp each of salt and pepper and cook potato-onion mixture for another 2 minutes before turning off heat.
Rinse, pat dry and chop baby spinach and add to chickpea flour mixture, mixing with a spatula until combined.
Chop sundried tomatoes and mix into chickpea flour mixture.
Wipe off dirt and slice mushrooms and mix into chickpea flour mixture.
Add potato-onion mixture from pan to chickpea flour mixture in heat safe bowl and mix until thoroughly combined. Then transfer mixture into a round pie pan. Alternatively you can pour the chickpea flour mixture over the potato-onion mixture into the large oven safe pan (this will have most of the potatoes as the base of the omelet).
Bake for about 30 minutes, or until the sides begin to brown and the middle no longer jiggles when pan is shaken. Remove from oven and let sit to cool down for about 10 minutes before slicing and serving.
This omelet is best when served freshly made and we suggest sauteed onions and bell peppers, or leafy greens, or steamed peas or broccoli or roasted Brussels sprouts as sides with toppings of salsa or fresh chopped tomatoes and plant-based cheese or sour cream. Leftovers can be reheated on the stove but shouldn't be kept longer than three days in the refrigerator. We do not suggest freezing.
Tried this recipe? How'd it go? What did you change about the seasonings or the add-ons? Did you serve it with any side veggies? Let us know in the comments below!