December 22, 2021
Vegan Spanish Omelette
This version of spanish omelette is full of protein thanks to the almond milk made in the NutraMilk and the chickpea flour. It makes a great healthy breakfast, snack or addition to a lunch that is full of a variety of nutrients to energize your day. Enjoy!
Check out all the healthy nutrients that almond milk made in the NutraMilk contains.
- 1 cup almond milk made with the NutraMilk
- 1 large red onion, sliced
- 300 g potatoes (4-5 small waxy potatoes) cut into medium slices
- 1 cup chickpea flour
- 2 tbsp. olive oil
- Salt & pepper, to taste
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
- Start by making almond milk or other plant-based milk made with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Heat 1 tbsp. of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
- Meanwhile, mix the chickpea flour and almond milk together in a bowl with the salt and pepper.
- Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
- Rinse the frying pan and heat with the remaining 1 tbsp. olive oil.
- Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
- Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
- When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Wallflower Kitchen.