Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 500grams Waxy potatoes, peeled, sliced into 1 cm thick rounds
- 1 yellow onion, peeled, thinly sliced
- 2 cloves garlic, peeled, minced
- 1 cup liquid egg replacer
- 1/4 cup vegan cream
- 1tablespoons smoked paprika
- 2tablespoons chives, thinly sliced
Description
A plant-based version of a classic Spanish omelette that makes for a warm and tasty appetizer using vegan egg replacer.
Method
Step 1 of 5
Place a skillet with half of the olive oil onto medium heat on the stovetop for 1 minute. Fry off half of the potatoes for 5 minutes, remove from the pan into a bowl of plate repeating the steps with the remaining potatoes.
Step 2 of 5
Stir in the onions, sauteing for 2 minutes before adding in the garlic to cook for 30 seconds. Remove the skillet from the heat adding the onions to the potatoes allowing everything to cool off for a few minutes.
Step 3 of 5
Preheat the oven to 200°C/180°C fan-forced. Whisk the liquid egg replacer with the vegan cream, smoked paprika seasoning with salt and pepper.
Step 4 of 5
Arrange half of the potatoes, onions and garlic into the base of the skillet laying the potatoes flat. Pour half the egg replacer mixer over the potatoes before repeating the step with the rest of the potatoes, onions, garlic and egg replacer.
Step 5 of 5
Bake for 25-30 minutes until set and the potatoes are fork tender. Set the Spanish omelette cool for 10 minutes before sprinkling on the chives and slicing into wedges.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.