Conscious Life

Vegan potato omelette (no egg)

Vegan potato omelette (no egg)

The use of eggs to make any type of omelette (onion, carrots, broccoli ...) or for batters is not essential; You only have to replace them with chickpea flour whipped with water, since this mixture behaves in a similar way, curdling and binding the tortilla, giving it an appearance and flavor very similar to traditional tortillas.


1/2 Kg of potatoes
1 onion
oil for frying (better olive)
4 or 5 tablespoons of chickpea flour (*)
a glass of water


Cut the potatoes and onion into julienne strips (**), heat in a frying pan with plenty of oil, fry the potatoes and onion over low heat, mashing them a little from time to time, semi-cooked in the oil and slightly browned. Take them out and drain all the oil by putting them in a drainer for a while.

In a deep bowl, whisk together the flour and water, add the potatoes and mix well.

In a non-stick frying pan with a few drops of oil, fry the mixture until it sets on that side (5 to 10 minutes depending on the fire), turn it over with a plate and curdle on the other side.

Serve it hot or cold according to taste accompanied by salad, vegan mayonnaise or any other sauce.

(*) It is obtained in Indian or Pakistani food stores, also in herbal stores but it is more expensive; In Spain it is also sold in fishmongers, since the typical fried fish is coated with it.
(**) Cut into small segments or notches.

Vegan Potato Omelette (Option 2)

The Spanish omelette has an egg, which will not be an impediment for the ovo-lacto-vegetarians to enjoy it. Interestingly, an eggless variation is almost as old as the original omelette, despite being less famous. This recipe has a splash of milk, but I have always used rice milk (if brands can be mentioned, Rice Dream Original), so a vegan version of it can be made without too many changes.

The result is appetizing: my father is an omnivore, and he hardly noticed the difference when he tasted it.


1 kg potatoes
150g green peppers
150g onion
rice milk
olive oil


The potatoes are cooked until they are soft. Meanwhile, the peppers and onion cut into approximately half-centimeter squares are fried.

When the potatoes are done, we mash them and mix them with the pepper and onion, adding a splash of rice milk to make a dense dough.

We put a tablespoon of oil to fry in a frying pan, and when it is hot we toss the dough into an omelette. After a minute or two we turn it over with the help of a plate and after pouring another tablespoon of oil into the pan, we fry the tortilla on the other side. Serve hot.

Video: How to Make a Vegan Omelette - Vegan For Life (October 2021).