Spanish omelet
Golden and hearty, this omelette delivers the essence of Spain in every bite. With tender potatoes, fresh spinach, and savory cheez, it’s completely egg-free and dairy-free. Whether served warm or cold, it’s the perfect upgrade for your laid-back Saturday morning.
Ingredients
(SERVINGS: 6)
- 3 medium gold potatoes
- Olive oil
- 1 ¼ cup flour
- 2 tbsp. ground flaxseed
- 1 tsp. dried chives
- Salt and pepper to taste
- 2 cups spinach, roughly chopped
- 1 cup plant-based cheez, grated
Preparation
- Boil and cool: Boil the potatoes for around 15 minutes, or until they’re tender and easy to pierce with a fork. Set aside to cool.
- Grate and mix: Once cooled, grate the potatoes into a mixing bowl. Then, add the flour, flaxseed, chives, salt, and pepper. Mix well.
- Heat and cook: Heat a tablespoon of olive oil in a frying pan over medium heat. Once hot, pour half the mixture into the pan and spread it out using a wooden spoon.
- Add the toppings: Top with the spinach and grated vegan cheese. Make sure the mixture is evenly spread out, then cover to cook.
- Serve: Cook for 10 minutes, then flip it over and cook for another 10 minutes. Your omelet can be served warm or cold.
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