Midweek Quickie; Epic Chorizo & Sweet Potato Vegan Nomelette
Loaded omelettes have always been one of my favourite simple, go-to meals whenever I had leftovers or a mish-mash of ingredients to use up and wasn't quite sure what to make. Thankfully, being vegan meant that didn't have to change and I can still successfully use up cooked sausages and cold sweet potato chips in my tried and tested omelettey fashion.
After Monday night's best ever vegan fish and chip dinner, I had a fair few sweet chilli and garlic sweet potato chips leftover - who knew banana blossoms were so much more filling than tofu?! I'd already sent Massive Munch to work with a wrap stuffed with them and wasn't really sure what to do with the rest of the blasted things - that'll teach me for buying the world's biggest sweet potato just to make 2 people some accompanying chips. No. No, it won't. I can definitely see myself making that delicious mistake again. Too many chips is always the better option.
Anywho, this was a particularly good combo of ingredients that I happened to have lying around and thought some of you may want to replicate it but, like, deliberately. Apparently it's a thing. If not though, feel free to throw in whatever you do have lurking at the back of the fridge - it's a method which seems to work for me and you too could be "Sling It In" Champ 2017!
Epic Chorizo & Sweet Potato Vegan Nomelette
serves 2 alone, 4 with accompaniments - probably. I just ate mine gradually over the course of the day.
2 vegan chorizo sausages, cooked and sliced
1/2 red onion, finely sliced
1/2 red pepper, sliced
4 cherry tomatoes, sliced
4 large sweet sweet potato chips, cooked and roughly chopped
1 sprig fresh rosemary, leaves picked
1 tsp dried mixed herbs
generous pinch of black salt.
1 cup gram flour
1 cup water + 1 splash
salt & pepper
- Preheat your grill to medium and place an oven safe frying pan over a medium - low heat. I used a 10 incher, to make one massive sharing (yeah, right!) omelette.
- In a bowl, pop your gram flour, mixed herbs and a good grind of salt and pepper and whisk the dry ingredients until lump free and well incorporated.
- Whisk your water into your seasoned flour to make a thick-ish batter. Stir in your rosemary and let the mixture sit whilst you do everything else.
- Grease your pan with a little oil and soften off the onion and pepper. Once soft, throw in the rest of the fillings, season and warm through.
- Spread your omelette fillings out evenly and pour over your batter mix. As the mixture starts to cook, run a flexible spatula around the edge of the pan and swirl the wetter middle mixture out to the edges to cook.
- After 4 minutes or so there should no longer be any obviously runny mixture visible. If it still looks super wet, leave it for another minute or two.
- To finish off the top properly, pop your omelette under the grill for 3 - 5 minutes, bringing out once firmed up and golden on top. The omelette should be springy to touch and fluffy in the middle.
- Whilst it's still hot, sprinkle a generous pinch of black salt on top to really bring out that eggy aroma.
- Pop a plate on top of your pan, flip over and turn out in one swift movement without burning yourself or throwing it on the floor.
- Take a picture and marvel at the simplicity and satisfaction of making an egg-free omelette.
- Be annoyed that this is clearly perfect picnic fodder yet it's now suddenly blooming October.
- What do I do with the leftovers now?
- Chill out, Susan. You can just put a wedge in the fridge and have it for breakfast or lunch tomorrow.
- Told you it was easy.