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Loaded Potato Omelet
[Vegan, Gluten-Free]

AO By: Alejandra Olmedo

Author Bio

Whole and healthy plant-based recipes from the chef's kitchen. Alejandra is the chef of a well... Read More

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Vegan Loaded Potato Omelet with parsley peppers and vegetables

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Loaded Potato Omelet [Vegan, Gluten-Free]

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Ingredients You Need for 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!

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How to Prepare Loaded Potato Omelet [Vegan, Gluten-Free]

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