whisk or electric beaters, frying pan and mixing bowl

Vegan Omelette Batter
100g FREEE Gram Flour
1 tbsp olive oil
250ml water
½ tsp salt
¼ tsp pepper

Vegan Potato Omelette
250g potato
1 tbsp oil
1 tbsp fresh parsley, chopped
3 tbsp olive oil

Vegan Omelette Batter

1. Put the gram flour, oil, half the water and salt and pepper into a mixing bowl and whisk to combine.
2. Add the remaining water and whisk to a smooth batter which can be refrigerated for up 12 hours before using.

Vegan Potato Omelette

1. Thinly slice the potato.
2. Put the oil into a frying pan, add the potato, cover and cook over a medium heat for 3 minutes.
3. Turn the potatoes and cook for another 3 minutes.
4. Stir the prepared batter, add the cooked potatoes and stir again gently.
5. Tip the mixture into the frying pan.
6. Cover and cook over a medium heat until the base is golden and slightly crispy and the top is fully set with a few air holes, 10-15 minutes.
7. Chop the parsley and scatter it over the top.