Sweet potato and potato omelette (vegan and multicolored)

We are launching a new design on the blog with this recipe: Sweet potato omelette! How are you? What do you think? I hope you enjoy it, it makes it cleaner and more comfortable when looking for recipes. You will enjoy it a lot if you not only consult the blog from your mobile but also take a look at it from your computer.

You have to know that in addition to having the discount codes section< /a> in vegan stores is totally remodeled and more complete than ever. There is also an articles section to be able to talk to you about different things: from sustainability to ingredients, brand rankings, everything that comes to mind.


1 medium potato

1 large onion

1 large sweet potato

5 tablespoons of chickpea flour or no-egg

200 ml of water (3/4 cup)

3 pinches of black salt

Oil of sunflower (you can also use olive)



Step by step

  1. We will start by peeling and cutting the sweet potato and potato into small wedges and finely chopping the onion.
  2. In a medium-sized nonstick skillet, place a base of sunflower oil and heat it over medium heat.
  3. When the oil is hot, add the sweet potato and sauté for 5 minutes. You have to give it an advantage because the potato takes less time to sauté.
  4. After 5 minutes, add the potato and sauté for 5 more minutes.
  5. Don’t forget to stir periodically so that they sauté equally all potatoes.
    Peel and cut the sweet potatoes and potatoes into wedge

    Peel and cut the sweet potatoes and potatoes into wedges

  6. Now, finally, add the chopped onion and two pinches of normal salt (not black salt).
  7. Stir until everything is golden brown.
    We sauté the onion and prepare the substitute for egg.

    Sauté the onion and prepare the egg substitute.< /p>

  8. Meanwhile, we prepare the egg substitute based on chickpea flour or the no-egg. To do this, mix 5 tablespoons of the flour with 200 ml of water in a bowl.
  9. Add three pinches of black salt and beat with a fork or a whisk.
  10. Remove the sweet potato, potatoes and onion from the pan and place it in a bowl.
  11. Mix with the sautéed with the non-egg.
  12. In the pan, now over medium-low heat, We create a small base of oil again and pour the mixture for the tortilla on top.
    We prepare the egg substitute for the omelette

    We prepare the egg substitute for the omelet

  13. Now, let it set for 1 minute over medium heat.
  14. Add another pinch of black salt on top.
  15. With a shovel gently separate the edges of the tortilla from the pan, so that it sets but does not stick. This is  very easy if the pan is non-stick.
  16. Keep over medium heat and periodically lift the pan, shake back and forth. This will help prevent it from sticking to the bottom and make it easier to turn.
  17. When you notice that it has browned on the bottom (you will notice this because: the tortilla moves easily around the pan, keeps its shape better and will start to dry from the top as well) place a plate on top and carefully lift the pan, turn it over – always with one hand holding the handle of the pan and the other pressing the plate against it – to that when you turn it, the golden part of the tortilla remains on the plate.
  18. Carefully let the tortilla slowly drain on the pan and repeat the browning process. You will see that if you are inexperienced in tortillas like me, vegan tortillas allow you to “re-arrange” them and fix the shape a little with ease.
  19. When it is already golden brown on both sides, we serve it and that’s it!
    We brown the sweet potato omelette on both sides .

    Brown the sweet potato tortilla on both sides.

Similar Posts