Plant-Based Spanish Omelette of Zineb Hattab

Plant-Based Spanish Omelette

A plant-based omelette might seem an impossibility but the type of ingenuity and deliciousness in this recipe is the reason we decided to team up with chef Zizi Hattab as the ambassador of our new SoyFibe™ T-shirt.

For this recipe, chef Hattab makes smart use of smoked tofu and Kala Namak salt to mimic the texture and taste of egg. It’s the perfect breakfast or afternoon snack dish and we encourage you to show us your versions at home using #Terratela on social media.

Steps:

Soak Chickpea flour in the water for at least for 12 hours.

Cut the onions in half and slice thin julienne strips. Slowly caramelize the slices of onion in oil until they are dark brown and a creamy consistency.

Take your soaked chickpea flower and blend that with the Tofu, Kala Namak and Salt.

Peel the potatoes and grate them on a grater.

Put potatoes in a Pot and cover with oil, bring to 100°C and slowly cook in the oil until fully cooked. Strain the potatoes and keep the oil for your next batch.

Mix everything, onions, the soaked mix you blended earlier and the cooked potatoes together, you should have a batter-like consistency.

Put mix into a well oiled frying-pan, fry one side on low-medium until the bottom is golden brown and begins to set.

Now, like with any Spanish omelette, turn the pan with plate or tray on top to flip the omelette and fry the other side until golden.