A traditional Spanish omelette has three components: eggs, potatoes and onion. The VeganEgg here provides a fluffy, eggy base that nestles perfectly between lightly caramelized onions and paper-thin potato slices. This simple but delicious dish tastes amazing straight out of the pan piping hot or lightly reheated the next day as leftovers.
4 TB olive oil, divided
1 medium white onion, sliced thinly or on a mandolin slicer
1 medium waxy potato, sliced thinly or on a mandolin slicer
Heat 1 TB of the olive oil in a large cast iron pan over medium heat. Add in the sliced onions and allow to soften for about 5 minutes, or until they start to develop a little color, then transfer to a bowl.
Heat another 1 TB of olive oil in the same pan and add about half of the sliced potatoes. Allow to soften for several minutes, or until they develop some color around the edges. Remove from the pan, and add it to the bowl with the onions. Repeat the process with the remaining potatoes.
Heat the remaining 1 TB of oil in a 6-inch cast iron pan over medium heat.
While the oil is heating, whisk the VeganEgg and ice cold water together in a large bowl. Season with salt and pepper, then add the onions and potatoes to the bowl and stir gently to combine.
Pour the entire mixture into the cast-iron pan and allow to cook for 6-8 minutes. To flip, place a plate with a larger circumference than the pan over the top, and turn upside-down*. Then, place the edge of the plate into the edge of the pan farthest from you and slide it back into the pan, allowing it to cook for an additional 6-8 minutes.
It’s done when it’s flipped onto a plate again and holds its shape. If it’s still a bit loose after cooking it on both sides, reduce the heat a bit and allow it to cook for a few to several more minutes on each side.
Allow the omelette to rest and cool for a few minutes before slicing. Garnish with fresh chopped parsley, and extra salt and pepper, if desired.
* Don’t worry if the contents spill out a bit when you flip it. Simply reshape it gently with a spatula once you return it to the pan – it will firm up more as it cooks.
Recipe by Olives for Dinner at http://olivesfordinner.com/2017/09/the-veganegg-cookbook-recipe-giveaway.html