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Gluten Free and Vegan Potato Omelette
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About this recipe:
This vegan potato omelette could be ideal for a substantial breakfast, light lunch or supper dish. Left-over cooked potato can be used to reduce the cooking time, simply chop and re-heat the potato in your frying pan before adding the vegan omelette batter.
Equipment:
whisk or electric beaters, frying pan and mixing bowl
Ingredients:
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
Method:
Vegan Omelette Batter
- Put the gram flour, oil, half the water and salt and pepper into a mixing bowl and whisk to combine.
- Add the remaining water and whisk to a smooth batter which can be refrigerated for up 12 hours before using.
Vegan Potato Omelette
- Thinly slice the potato.
- Put the oil into a frying pan, add the potato, cover and cook over a medium heat for 3 minutes.
- Turn the potatoes and cook for another 3 minutes.
- Stir the prepared batter, add the cooked potatoes and stir again gently.
- Tip the mixture into the frying pan.
- 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.
- Chop the parsley and scatter it over the top.
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