One of the main challenges when cooking an omelet without eggs is how to replace the spongy effect that the egg gives off. One very easy trick that we can use is to grate the potato, in doing so it will release a whitish liquid that is the potato starch. This liquid will be the one that will help us obtain a compact omelet but at the same time very soft and elastic.

Loaded Potato Omelet [Vegan, Gluten-Free]



  • 2 1/4-pounds of peeled and cut potatoes
  • 2 tablespoons of oil for frying
  • 2 finely chopped onions
  • 5-ounces of finely chopped mushrooms
  • 2 tablespoons of chickpea flour
  • 3 tablespoons of water
  • Salt and pepper to taste
  • 2 tablespoons of chopped parsley fine
  • Any other vegetables you wish to add!


  1. First, cook the potatoes in a pan with boiling water and a little salt until soft.
  2. Drain the water.
  3. Preheat the pan to medium heat with 2 tablespoons of oil. Add the onions and sauté until tender.
  4. Add the potatoes and fry for 4 minutes.
  5. Whisk the 2 tablespoons of flour, water, and salt and then add the potato mixture.
  6. Then add the mushrooms to the potato mixture.
  7. Sprinkle over a little parsley and cook covered over low heat about 15 minutes until the omelette is spongy.
  8. Flip the omelet so that both sides are cooked and browned. Let stand about 10 minutes in the pan before serving.