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

1. 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.
2. 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.
3. 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.
4. 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. 
5. 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.
6. 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.
7. 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.
8. Whilst it's still hot, sprinkle a generous pinch of black salt on top to really bring out that eggy aroma.
9. 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.
10. Take a picture and marvel at the simplicity and satisfaction of making an egg-free omelette.
11. Be annoyed that this is clearly perfect picnic fodder yet it's now suddenly blooming October.
12. What do I do with the leftovers now?
13. Chill out, Susan. You can just put a wedge in the fridge and have it for breakfast or lunch tomorrow.
14. Told you it was easy.