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Potato & Chive Omelettes // Vegan + GF + RSF

01 / 04 / 2021

This is a veganized version of a Hetty McKinnon recipe found in the breakfast section of her latest book To Asia, With Love, and it's absolutely wonderful. Think flurry, savoury, crisp UFOs, filled with creamy potato segments and strips of bitey chives. These are delicious on their own, over rice, as part of a bigger breakfast/lunch spread or meal prepped to take on the go. The addition of rice flour in the batter produces wonderfully crisp edges that are so welcome on a slow stodgy morning.

Makes 8 small omelettes (you can half the recipe, if desired)

Ingredients

Method

  1. Boil your potatoes until tender. Drain and set aside. Once cool enough to handle (or before if feeling brave), cut into strips (or slices - up to you) and set aside. Chop your chives into inch long strips and set aside.
  2. Make your batter by adding all of the Batter ingredients into a high-powered blender (or food processor) and blitzing until smooth. If needed, add a little more plant milk to bring it together into a smooth, thick, but pourable consistency.
  3. Heat a generous drizzle of vegetable oil in a large non-stick fry-pan. Once hot gently pour in an oval pancake-sized amount (or as many that fit). Adorn each omelette with some potato pieces and chive strips, then spoon over another 1-2 tablespoons of the batter to "seal in".
  4. Let the omelette get golden brown & crispy on medium heat, before you even consider flipping. Once you flip, cover the fry-pan with a lid/tray. Cook on medium heat for a couple of minutes, until crispy and the egg mixture has had time to cook through. Transfer the omelettes to a plate lined with paper towel (or a tea towel) and repeat until all the batter has been used up.
  5. Tuck in, in anyway you please (ideas found in the blurb above). To keep, let the omelettes comes to room temperature before refrigerating in an air-tight container, or freezing in a single layer.

omelettes---congee-8