Vegan Caramelized Onion and Potato Spanish Tortilla
Caramelized onions and potatoes turned into the perfect spanish tortilla with help of the best vegan omelette mixture!
Servings: 1 Large Omelette
Ingredients
Caramelized Onions and Potatoes
- 1 Tbsp. Olive oil
- 1/2 a Sweet onion, sliced
- 1 Tbsp. Agave nectar
- 2 Russet potatoes, sliced thin
- Salt and Pepper to taste
Vegan Omelette
- 1 C. Chickpea flour
- 2 Tbsp. Nutritional yeast
- 1 tsp. Garlic powder
- 1 tsp. Turmeric
- 1 Tbsp. Flax meal
- 1/2 tsp. Baking powder
- 1 C. Water
- 1 tsp. Salt
- 1/4 tsp. Black pepper
Instructions
- First, heat the olive oil in a cast iron skillet on medium high and add the sliced onions. Saute for a few minutes until they start to become transparent. Season with a bit of salt and pepper. Reduce heat to low and add the agave. Stir and continue to saute on low for about 5-7 more minutes or until the onions are nice and brown and caramelized.
- Now add the sliced potatoes and toss with the onions. Season with a bit of salt and pepper. Flatten out the potatoes and leave them for about 2-3 minutes. Toss again, then flatten and leave for another 2-3 minutes. Repeat until the potatoes are nice and brown and cooked through.
- While the potatoes are cooking, make the omelette mixture. Add all the ingredients to a blender. Blend for a few seconds just to make sure everything is fully incorporated. Set aside.
- Once the potatoes are cooked, pour the omelette mixture over the onions and potatoes. Stir a bit like you would scrambled eggs to get the mixture cooking. Flatten out and continue to cook on low until the mixture is cooked through. May take 10-15 minutes. I like to cover mine to speed the process up a bit.
- When ready, let cool a few minutes, then you can flip it out onto a plate. Serve immediately!