Spanish Potato Omelet

The vegan version of the most popular Spanish tapa


4 medium-sized potatoes 
1 yellow onion
3 tbsp chickpea flour
3/4 cup soy milk
Olive oil


Peel the potatoes and wash them.
Cut them in half, cut the halves in half, and then cut them in slices.
Put 1 cup of olive oil in a non-stick skillet over medium heat.
When the oil is hot, add the potatoes for 5 minutes and stir often.
Cut the onion into thin slices and add to the potatoes.
Lower the heat (if necessary so they do not burn) and fry until golden. It may take 15-20 minutes.

While cooking place the chickpea flour and the soy milk in a bowl and whip until egg-like texture. Add salt.

When the potatoes and onion are ready (you can try one piece of potato to be sure), take them out and place them in a bowl using a "strainer spatula" to remove as much oil as possible. Add salt to taste.
Add the soy milk mixture from the other bowl and mix well.
Pour the oil from the skillet into a bowl (reserve for future cooking!) and use the thin layer of oil that's left to make the omelet. 
Place the potato mix in the skillet over medium heat, cook for 1 minute and lower the heat. Simmer for 5-10 minutes. This is important because the chickpea flour has to cook well to taste good.
Using a thin spatula, slide under the omelet to make sure it is not sticking. Then take a big plate, cover the skillet, turn the skillet over so the omelet drops onto the plate (this is the tricky part!). Then slide the omelet back into the skillet to cook the other side for 5-10 minutes.
The omelet should look golden but not dark brown or burnt, so make sure you're cooking the inside on low heat. 
Turn off the heat, cover the skillet with a plate and let it rest for 10 minutes.

VARIATIONS: Once you have mastered this basic recipe (it's not as easy as it seems), you can add other ingredients to the omelet: zucchini, green pepper, green onions, shallots... 

In Catalonia, we usually eat this omelet with "pa amb tomàquet", wich means "bread with tomato". Recipe coming soon!

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