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Gluten Free Gram Flour Potato Omelette

Makes 1 omelette

This vegan potato omelette could be ideal 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
  • 250ml water
  • ½ tsp salt
  • ¼ 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 and salt and pepper into a mixing 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 a 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.
  6. Cover and cook over a medium heat until the base is golden and slightly crispy and the top is fully set with a few air holes, 10-15 minutes.
  7. Chop the parsley and scatter it over the top.

Equipment

whisk or electric beaters, 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
  • 250ml water
  • ½ tsp salt
  • ¼ tsp pepper
  • VEGAN POTATO OMELETTE
  • 250g potato
  • 1 tbsp oil
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp olive oil

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