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Vegan Spanish
Omelet
from: Aitzol
Ezeiza - San Sebastian, Spain
This is undoubtely the most recognized spanish recipe all around
the world together with the paella.
Itīs not a very old recipe (the potato got in Spain in the second
half of the sixteenth century) but the potato has been very important
in the daily life since it arrived from America.
The spanish omelet is made with egg, so those ovo-vegetarian wonīt
have any problem to taste it.
The following is curious; there is a recipe without egg that is
nearly as old as the original.
This recipe is made with a little of milk, but I always have used
rice milk (If there is no problem to mention, Rice Dream Original),
so we can consider it vegan with little changes.
The result is yummy: mi father is omni and nearly didnīt see the
difference when he tasted it.
- 1 K potatoes
- 150g green pepers
- 150g onion
- rice milk
- olive oil
- salt
Peel and cut the potatoes and cook them until theyīre soft enough.
By the time, fry the peppers and the onion cut in half centimeter
squares (aprox).
When the potatoes are cooked, smash them, mix with the peppers and
the onion and pour rice milk just to make a dense mass.
Pour a tablespoon of oil on a frying pan and when itīs hot put
the mass on it and give omelet form to it.
After a minute or two, turn it with a dish, pour another tablespoon
of oil on the frying pan and fry the other side of the omelet.
Serve it hot.
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