For this reason, this year I have decided to get the most out of this ingredient and I have decided to cook a vegan sweet potato omelette. Come on, what has been the cousin of our famous vegan potato omelette . It is a very special omelette recipe, since apart from being vegan, I have seasoned it with cinnamon and nutmeg to achieve a dish with many autumn nuances.

To make the potato omelette, I am not in the habit of cutting the slices (unless we are talking about a potato the size of Godzilla, in which case you have to cut it yes or yes). But in the case at hand, if we cut the sweet potato into smaller pieces, it will be easier to distribute it evenly in the tortilla and combine it with the fried onion. In this way we will have a more succulent vegan sweet potato omelette.

  • 100 g chickpea flour
  • 175 ml beer
  • 75 ml water
  • 20 g starch cassava
  • 500 g peeled sweet potato
  • 1 + 1/2 onion
  • Olive oil
  • ½ cc of chemical yeast
  • ½ cc of cinnamon
  • 1 pinch of nutmeg
  • Salt < / li>
  1. Peel the onion, cut it in half and then julienne (into strips).
  2. Heat a pan with oil. When the oil is hot, fry the onion.
  3. While you fry the onion, peel and thinly slice the sweet potatoes. Cut the slices in halves or quarters, depending on the size, to have pieces of approx. 2-3 cm.
  4. When you have fried the onion, fry the sweet potato. You can do this step in batches if the pan is small.
  5. Place the sweet potato and fried onion in a colander to release any excess oil, and add a pinch of salt. Mix well and reserve.
  6. In the blender glass, add the chickpea flour, the cassava starch, a pinch of salt, the cinnamon, a pinch nutmeg, chemical yeast, water and beer. Whisk until ingredients are well blended.
  7. In a bowl, pour the mixture over the sweet potato and onion and fluff lightly with a fork.
  8. Heat the pan where you will make the tortilla. When hot, brush with a little oil (including the edges).
  9. add the tortilla mixture you have in the bowl to the pan and squash a little so that it is distributed well. Increase the heat for a minute so that the base is toasted. Then lower the heat and let the tortilla cook covered for 5 minutes. After that time, turn the tortilla over, turn up the heat for a minute and a half and cook covered over low heat for another 3-5 minutes.
  10. When it’s done, remove the tortilla from the pan and serve immediately.
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