Vegan Classic Potato Omelette

Reimagine breakfast or brunch with this hearty and flavorful Vegan Classic Potato Omelette—a plant-based twist on a timeless comfort food! Made with thinly sliced golden potatoes, creamy chickpea flour batter, and infused with the rich umami of nutritional yeast and aromatic garlic, this recipe delivers all the savory satisfaction of a traditional potato omelette without the eggs. The turmeric adds a beautiful golden hue while boosting the dish with its earthy undertones, and a sprinkle of fresh parsley ties it all together. Perfectly pan-cooked to achieve a tender interior and a lightly crisped exterior, this omelette is not only easy to make but also gluten-free, protein-packed, and ideal for any time of day. Serve it hot from the skillet for a delightful meal that’s sure to impress vegans and non-vegans alike!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 1 cup Chickpea flour
• 1 cup Water
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Black pepper
• 1 small Onion
• 2 cloves Garlic clove
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Baking powder

Directions

Step 1

Start by peeling and slicing the potatoes into thin rounds, about 1/4 inch thick. Dice the onion finely and mince the garlic cloves.

Step 2

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and a pinch of salt, and sauté for about 10-12 minutes, turning occasionally, until they are tender and golden. Remove the potatoes from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and cook for about 5 minutes until the onion is translucent and the garlic is fragrant. Then, add the cooked potatoes back into the skillet and mix well.

Step 4

In a medium mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric, baking powder, salt, and black pepper. Whisk until you get a smooth batter. Add more water if the batter is too thick (it should be pourable but not too runny).

Step 5

Pour the chickpea flour batter over the potato-onion mixture, spreading it evenly with a spatula. Lower the heat to medium-low and cover the skillet with a lid.

Step 6

Cook the omelette for about 10-15 minutes, or until the edges start to lift away from the pan and the surface looks set.

Step 7

To cook the top side, carefully slide the omelette onto a large plate. Cover the plate with the skillet, and flip them over so the uncooked side is now at the bottom. Cook for another 5 minutes.

Step 8

Once cooked through, slide the omelette onto a serving dish. Garnish with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	(934.0g)

Amount per serving	% Daily Value*
Calories	1216.6

Total Fat 37.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1551.9mg	0%
Total Carbohydrate 178.3g	0%
Dietary Fiber 26.8g	0%
Total Sugars 23.6g
Protein 46.3g	0%

Vitamin D 0IU	0%
Calcium 181.0mg	0%
Iron 13.0mg	0%
Potassium 3712.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 15.0%

Carbs: 57.8%