Vegan Spanish Omelette

This version of spanish omelette is full of protein thanks to the almond milk made in the NutraMilk and the chickpea flour. It makes a great healthy breakfast, snack or addition to a lunch that is full of a variety of nutrients to energize your day. Enjoy!

Check out all the healthy nutrients that almond milk made in the NutraMilk contains.

INGREDIENTS

• 1 cup almond milk made with the NutraMilk
• 1 large red onion, sliced
• 300 g potatoes (4-5 small waxy potatoes) cut into medium slices
• 1 cup chickpea flour
• 2 tbsp. olive oil
• Salt & pepper, to taste

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making almond milk or other plant-based milk made with the NutraMilk:
  • Place almonds in the NutraMilk container.
  • Press Butter cycle, set for 7 minutes.
  • Press Start.
  • Add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open spigot and fill your container with almond milk.

• Heat 1 tbsp. of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.

• Meanwhile, mix the chickpea flour and almond milk together in a bowl with the salt and pepper.
• Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.

• Rinse the frying pan and heat with the remaining 1 tbsp. olive oil.
• Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
• Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
• When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Wallflower Kitchen.