Vegan Potato and Sun-Dried Tomato Omelet with Grilled Onions
Vegan Potato and Sun-Dried Tomato Omelet with Grilled Onions is a plant-based twist on a traditional omelet — hearty, savory, and completely egg-free.Here’s what it’s typically made of and how it comes together:Base: Instead of eggs, it uses a chickpea flour (also called besan or gram flour) or a silken tofu batter, seasoned with spices like turmeric, black salt (kala namak for that eggy flavor), and a splash of plant milk for a smooth consistency.Fillings: Diced potatoes (usually pan-roasted or boiled until tender) and sun-dried tomatoes for a rich, tangy depth of flavor.Grilled Onions: Sweet, caramelized onions that add a smoky, savory note.Cooking: The batter and fillings are combined and cooked in a skillet until set and golden, often finished under a lid or in the oven for a nice crust.Serving: Garnished with fresh herbs (like parsley or chives) and maybe a drizzle of vegan sour cream or avocado slices on the side.It’s perfect for brunch or a protein-packed lunch, giving you all the comfort of an omelet without any animal products.
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Ingredients
For the “omelet” batter
- 1 ½ cups chickpea flour (besan)
- 1 ¼ cups unsweetened plant milk or water
- ½ teaspoon turmeric powder
- ½ teaspoon black salt (kala namak)
- ½ teaspoon baking powder for fluffiness
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- Salt and black pepper to taste
For the filling
- 2 medium potatoes diced small
- 2 large red onion thinly sliced
- ½ cup sun-dried tomatoes chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional:
- 1 handful Spinach
- 1 handful Fresh herbs
For serving
- Fresh herbs (parsley, basil, or chives)
- Avocado slices or vegan sour cream, optional
Instructions
Prepare the batter
- In a mixing bowl, whisk together chickpea flour, turmeric, black salt, baking powder, nutritional yeast, and plant milk until smooth. Let it rest for 10 minutes while you prepare the filling—this helps the batter thicken slightly.
Cook the potatoes
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced potatoes and cook until tender and lightly golden, about 8–10 minutes. Season with salt, pepper, and smoked paprika. Remove and set aside.
Grill the onions & sun-dried tomatoes
- In the same pan, add another tablespoon of olive oil and sauté the onions until caramelized (about 5 minutes). Save half of onions for serving. Stir in the sun-dried tomatoes and cook for another 2 minutes.
Combine & cook the omelet
- Mix the potatoes, onions, and sun-dried tomatoes together. Pour a ladle of batter (about ¼ of the mix) into a lightly oiled pan. Spread some of the filling evenly on top. Cover and cook on low-medium heat for about 4–5 minutes, or until set at the bottom. Flip carefully and cook another 2–3 minutes until golden. Repeat with remaining batter and filling.
Serve
- Slide each omelet onto a plate, top with fresh herbs, onions and add avocado or vegan sour cream if desired.
You can also bake these at 375°F (190°C) for about 20 minutes in a muffin tin or baking dish for an easy make-ahead version!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 420kcal (21%)Carbohydrates: 62g (21%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 440mg (19%)Potassium: 1588mg (45%)Fiber: 11g (46%)Sugar: 15g (17%)Vitamin A: 1465IU (29%)Vitamin C: 39mg (47%)Calcium: 204mg (20%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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