Friday, April 30, 2010

Sweet Vegetable Spanish Omelette

1 medium sweet potato
1 medium white potato
piece of swede about 2 inches square
piece of butternut squash about 2 inches square
1 parsnip
1 carrot
1 onion
1 stock cube
8 tablespoons chick pea flour
5 tablespoons soya milk
3 tablespoons rice vinegar
salt and pepper to taste
shake of cayenne pepper
3 tablespoons olive oil

Wash vegetables, peel carrot, parsnip, swede, butternut squash and onion. scrub potatoes and cut off any undesirable bits on the skin. chop all the vegetables into small cubes, about 1 cm square or less.
Water in a large pan, bring to boil, add stock cube, add vegetables, and boil until soft (cooked).
Put soya milk, oil, vinegar and and 8 tablespoons of water from the cooked vegetables into a large bowl, and mix (with a hand held mixer if you have one). the consistence should be soft but not slack. add more vegetable water if needed.
Add the cooked vegetables, and mix with a large spoon, turning until all is covered and mixed.
cover a large, deep frying pan with cooking oil, and heat on a low setting. when hot, add the mix, and let it cook with the lid on, still on a low setting. Cook for about 10 minutes or until the mix looks to be solidifying, and going brown on the bottom.
Now this is the very tricky bit - loosen the omelette from the base of the pan, and turn over. Let it cook through for about 5 minutes more. When it loook firm but soft, it is ready.
Can be eaten hot or cold.

1 comment:

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,