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Gluten Free and Vegan Potato Omelette

Makes 1 omelette

Potato omelette is a great standby for a substantial breakfast, light lunch or supper dish. Left-over cooked potato can be used to reduce the cooking time, simply chop and re-heat the potato in your frying pan before adding the vegan omelette batter.  

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • VEGAN OMELETTE BATTER
  • 100g FREEE Gram Flour
  • 1 tbsp olive oil
  • 200ml water
  • ½ tsp salt
  • ½ tsp pepper
  • VEGAN POTATO OMELETTE
  • 250g potato
  • 1 tbsp oil
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp olive oil

Vegan Omelette Batter

  1. Put the gram flour, oil, half the water, salt and pepper into a large bowl and whisk to combine.
  2. Add the remaining water and whisk to a smooth batter which can be refrigerated for up 12 hours before using.

Vegan Potato Omelette

  1. Thinly slice the potato.
  2. Put the oil into a frying pan, add the potato, cover and cook over medium heat for 3 minutes.
  3. Turn the potatoes and cook for another 3 minutes...
  4. Stir the prepared batter, add the cooked potatoes and stir again gently.
  5. Tip the mixture into the frying pan, cover and cook over medium heat until the base is golden and slightly crispy and the top is fully set with a few air holes, 10-15 minutes.
  6. Chop the parsley and scatter it over the top.

Equipment

Whisk or electric beaters, Non-stick frying pan and mixing bowl

Cooking time

6-8 minutes + 10-15 minutes

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Ingredients

Change Quantities:
  • VEGAN OMELETTE BATTER
  • 100g FREEE Gram Flour
  • 1 tbsp olive oil
  • 200ml water
  • ½ tsp salt
  • ½ tsp pepper
  • VEGAN POTATO OMELETTE
  • 250g potato
  • 1 tbsp oil
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp olive oil

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