Spanish omelet is the English name for a Spanish dish called tortillas de patatas, made by whisking eggs together and then frying them with potatoes and vegetables. Though we call it an "omelet," in Spain this is intended as an appetizer or dinner entrée — though it would make a fantastic weekend breakfast. This dish uses chickpea flour instead of eggs and adds sun-dried tomatoes and wakame seaweed for delicious umami flavor. Serve as is or with a drizzle of hot sauce.
Spanish Omelet with Sun-Dried Tomatoes and Wakame [Vegan, Gluten-Free]
- 4 potatoes
- 1 onion
- 2 garlic cloves
- 1 medium zucchini
- 3-4 sun-dried tomatoes
- 1/2 cup wakame seaweed or other variety
- 5-6 tablespoons chickpea flour
- 3-4 tablespoons water
- Vegetable oil, as needed
- Salt, to taste
- Soak the seaweed for a minimum of 4 hours and soak the sun-dried tomatoes for 30 minutes. In the seaweed comes in sheets, cut into short strips.
- Chop the sun-dried tomatoes, potatoes, onion, and garlic, and slice the zucchini into rounds.
- Add oil to a skillet and fry the potatoes until slightly crispy, then drain on a clean paper towel. Sprinkle with salt, to taste.
- Fry the onion and garlic with the sun-dried tomatoes. When the onion starts to turn translucent, add the zucchini and cook until soft, about 5 minutes.
- In a bowl, add chickpea flour. Slowly pour in water, stirring constantly, until it resembles a beaten egg. Stir in potatoes, vegetables, and seaweed.
- Add oil to a non-stick skillet and pour in the batter, shaking occasionally to avoid sticking. Flip it over after a few minutes. You will have to do this several times to ensure that it's cooked through.Let stand in the pan for 10-15 minutes so it won't fall apart, then serve.