Truly Vegan
Instructions:
In a large bowl, combine the Moonglet Spanish Potato Omelette Mix, water, onions, tomatoes, green chilies, and cilantro. Mix well until a smooth batter is formed.
Heat some oil in a large skillet over medium heat. Pour the batter into the skillet and spread it out evenly. Cook for 2-3 minutes per side, or until golden brown and crispy. Serve hot with your favorite chutney or sauce.
Tips:
- For a spicier dish, add more green chilies.
- For a more flavorful dish, add more chopped cilantro.
- For a more colorful dish, add more chopped vegetables.
- Serve with roti, naan, or rice.
- Enjoy!
Here are some variations of the recipe:
- For a more flavorful omelette, add some spices to the batter, such as turmeric powder, cumin powder, and coriander powder.
- For a more filling omelette, add some cooked vegetables to the batter, such as potatoes, peas, or carrots.
- For a more protein-rich omelette, add some tofu or tempeh to the batter.
- Experiment with different variations to find your favorite Moonglet Spanish Potato Omelette recipe!
Here are some additional tips for making a vegan Spanish potato omelette:
- Use a non-stick skillet to prevent the omelette from sticking.
- Cook the omelette over medium heat to prevent it from burning.
- Flip the omelette carefully to prevent it from breaking.
- Serve the omelette hot with your favorite toppings.
