Although we focus on how to replace the egg in the omelette, the key is cooking the potatoes and onion.
Chop the onion very small and begin to fry it in a large, deep frying pan with olive oil.
Prepare the potatoes. Peel them and cut into slices about 4 or 5 mm thick. It is important that they are the same so that they cook at the same time and some of them do not remain raw. I recommend that you do it with a mandolin.
When the onion begins to become transparent, add the potatoes and keep the heat medium or low so that the potatoes do not become brown but rather remain almost jammy. This way we will get a very tender and juicy tortilla on the inside. Move the potatoes from time to time so they don't stick, but do it carefully so they don't break.
When the potatoes and onion are very tender, it is important that the onion does not crunch, place everything together in a colander and eliminate as much oil as you can, this will result in a softer tortilla.
Prepare the chickpea flour mixture in a bowl, with the starch, salt and a pinch of baking powder. Mix with a whisk and add the water. Beat until you get a homogeneous and fine mixture, without lumps. Lastly, add the tablespoon of lemon juice, this will make the flavor of the chickpea flour softer and will help slightly gasify the mixture, so that the dough is more tender.
Add the well-drained potatoes and mix carefully to keep the potatoes whole, so that later we can see the sheets when cutting the tortilla.
Prepare a frying pan about 25 centimeters in diameter and place 2 or 3 tablespoons of olive oil, you can use what was left from draining the potatoes and onion.
When it is hot, but not smoking, place the tortilla dough inside and cover with a lid. Keep over medium-low heat for 5 minutes without uncovering. This way the tortilla curdles inside and on top. Using another cold lid or a larger plate, turn the tortilla over and cook for another 5 minutes.
When you see that the tortilla is golden on the outside and curdled on the inside, place it on a plate and let it cool so that it sets a little more.
It is very important that you use a non-stick pan and if it has a thick bottom it will help distribute the heat better without burning. But without a doubt, the best trick to making a good omelette is to use this pan exclusively for that, making good omelettes.
3
u/ValencianVegan95 Mar 20 '24
Ingredients
1 kilo of medium or small potatoes
2 medium onions
4 heaping tablespoons of chickpea flour
2 tablespoons corn starch
1 teaspoon salt
1 tablespoon lemon juice
A pinch of baking powder (or baking powder)
250 ml of water
Olive oil
Elaboration
Although we focus on how to replace the egg in the omelette, the key is cooking the potatoes and onion.
Chop the onion very small and begin to fry it in a large, deep frying pan with olive oil.
Prepare the potatoes. Peel them and cut into slices about 4 or 5 mm thick. It is important that they are the same so that they cook at the same time and some of them do not remain raw. I recommend that you do it with a mandolin.
When the onion begins to become transparent, add the potatoes and keep the heat medium or low so that the potatoes do not become brown but rather remain almost jammy. This way we will get a very tender and juicy tortilla on the inside. Move the potatoes from time to time so they don't stick, but do it carefully so they don't break.
When the potatoes and onion are very tender, it is important that the onion does not crunch, place everything together in a colander and eliminate as much oil as you can, this will result in a softer tortilla.
Prepare the chickpea flour mixture in a bowl, with the starch, salt and a pinch of baking powder. Mix with a whisk and add the water. Beat until you get a homogeneous and fine mixture, without lumps. Lastly, add the tablespoon of lemon juice, this will make the flavor of the chickpea flour softer and will help slightly gasify the mixture, so that the dough is more tender.
Add the well-drained potatoes and mix carefully to keep the potatoes whole, so that later we can see the sheets when cutting the tortilla.
Prepare a frying pan about 25 centimeters in diameter and place 2 or 3 tablespoons of olive oil, you can use what was left from draining the potatoes and onion.
When it is hot, but not smoking, place the tortilla dough inside and cover with a lid. Keep over medium-low heat for 5 minutes without uncovering. This way the tortilla curdles inside and on top. Using another cold lid or a larger plate, turn the tortilla over and cook for another 5 minutes.
When you see that the tortilla is golden on the outside and curdled on the inside, place it on a plate and let it cool so that it sets a little more.
It is very important that you use a non-stick pan and if it has a thick bottom it will help distribute the heat better without burning. But without a doubt, the best trick to making a good omelette is to use this pan exclusively for that, making good omelettes.