A vegan Spanish omelette which is so delicious that you won't even notice the difference! The kala namak is what gives it an eggy taste. Black himalayan salt, or kala namak, can be found in health stores or from health stores online. It has a distinct taste of cooked egg and this is due to the sulphur content of the salt. Sulphur compounds are what give egg yolks their taste, so using this salt when substituting eggs in savoury dishes really makes a difference. If you don't have this salt or can't find it, add some Himalayan pink salt or a pinch of turmeric for added flavour and colour!
2 tbsp olive oil
2-3 cloves garlic
4 spring onions, finely chopped
300g waxy potatoes, cut into medium slices
120g chickpea flour
240ml vegetable stock
1/4-1/2 tsp kala namak (black salt)
Salt and pepper to taste
- Heat the oil in a pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through.
- Mix the chickpea flour and stock together in a large bowl. Add the kala namak, salt and pepper and set aside.
- Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
- Cook the mixture in a large frying pan for 5-8 minutes until bottom is cooked. Once the top is starting to cook through, gently flip it over to cook the other side until golden