VEGAN SPANISH OMELETTE using a gram (chick pea) flour batter

My new favourite dinner! - quick and easy!

Ingredients:

2 medium potatoes, diced and pre-cooked

1 small onion, chopped and pre-cooked

3 sun-dried tomatoes, cut into strips

1 medium mushroom, sliced

Topping:

4 slices vegan cheese

1 medium tomato, sliced

Nutritional yeast – to sprinkle

Black pepper and cayenne pepper, to taste

Plus:

Gram flour batter made up with

40g gram flour, 100g water and a little salt

Method: 

Chop the potatoes and onion and simmer them for a few minutes until soft. Drain (saving the liquid) and gently fry in a little oil.

While these are sautéing, make up the batter and whisk to remove any lumps.

Add the s-d-tomatoes and the mushroom to the frying pan and heat through, tossing once or twice.

Gather the veg in a neat(ish) circle in the middle of the frying pan and gently pour the batter over and into the potatoes. Any escaping streams of batter should gently be turned back over the potatoes.

Place the slices of cheese over the potatoes, followed by the sliced tomato and the nooch. Finally, add the black pepper and cayenne.

Fry for a further 5 or so minutes, until the batter is almost cooked.

Place under a hot grill for around 5 minutes, then serve with fresh home made bread spread with a little olive oil.

Also, see: Socca (gram flour pancakes).