The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca,Β although that really does rock my world πŸ˜‰ Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:


Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water


  1. Preheat oven to 175 ΒΊ Celsius + place a greased 10 inch pan in the oven.Β Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

25 comments on “Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)”

  1. Hi there, I just discovered your blog and this great recipe. I hope you don’t mind me saying so but the ‘print recipe’ function needs some work as it printed out 8 pages rather than just the recipe. Most of the print functions give you just the recipe on a page or sometimes two. Regards.

    • Hello, πŸ™‚ potato starch is a thickening agent and corn starch will work just as well. However, if you have neither the recipe will still work with a little extra gram flour. Thanks for stopping by πŸ™‚ Charlotte

  2. Hi- Just made this today for the first time. I doubled the recipe, split it into two pans, and it has been cooking for an hour already, and has a bit of a mushy texture. I am letting it cook longer in hopes it firms up. Is it supposed to be a firm texture when done? By the way, regardless of the texture, it is YUMMY!!

    • Hello, thanks for your comment. This should be firm but not dry and hold together pretty well. It may well need a little extra cooking time with double the ingredients and 2 pans in the oven…also please note I use celcius too πŸ™‚ hope you enjoy! Charlotte

      • I’m making a double batch tonight myself and will probably try my 14″ cast iron skillet rather than two pans. Will post about how it works out.

  3. This dish is the bomb! I’m calling it more of a crustless quiche, since Spanish omelets are pretty different from this gourmet version.
    I made this with a leftover roasted sweet potatoes and beets (2c?), and I used a mixed besan + fava bean flour because that’s what my local grocer had. It was delicious, and my non-vegan friend over for dinner said the texture was very much like an egg dish. Adding kala namak (black salt that has a significant sulfur content) would make this dish taste even more like its egg-based counterpart, for those looking for a more yolk-tasting dish.

  4. The batter is very similar to a recipe I made up myself. One difference (that I recommend to anyone who has a little bit of patience try) is that I use what I call a cashew smoothie instead of almond milk. I take presoaked cashews and blend them with a desired quantity of water then use this unfiltered “smoothie” as the vegetable milk in a lot of my recipes because I find the flavor to be both neutral and very satisfying. I love your veggie combo. Thanks for the recipe!

  5. Hey,

    Although this recipe seems great, I’m working on a recipe for a friend with very specific diet-needs. She can’t have eggs, but can’t have tofu, nuts, seeds, beans or legumes either. So I can’t use chickpea flour. Does anyone have some ideas what I could use?
    Maybe arrowroot powder will work…?


    • Hi Narda, thanks for the comment. I have not tried this with the arrowroot so I cannot advise on what the outcome would be?
      If anyone else has ideas, please do share…

    • Since your friend can’t have legumes or seeds, that eliminates just about anything that could be ground up or otherwise cooked to serve as the base that holds the rest of this dish together. However, “seeds” is too vague a term for me to understand in your message, since everything you listed other than eggs is a seed or made of seeds. If she can handle having grains (another type of seed) that are very small, I would suggest a more polenta-like version of this using cooked whole amaranth as the base to which she adds the vegetables.

      • Hi,
        Thanks for the reply!
        Unfortunately, she can’t have any type of seed or grain, so no wheat of course, but no quinoa, buckwheat, amaranth, corn, etc either. Also, any seeds like sunflower, chia, sesame etc, she can’t have either.
        It’s a huge challenge to make something for her, but I’d really like to come up with something, as it’s for her wedding πŸ™‚
        Oh, she can’t have sweet potato either, so there’s another hurdle…
        Any ideas are welcome!
        Oh, maybe I could blend up cooked cauliflower until it’s really smooth…. that might be something..

        • Hi Narda,

          Pureed cauliflower could definitely be a base. Adding a starch to help it set into something more solid as it cools would help improve the texture as a sliceable entree component. I would suggest adding whatever starch your friend can have–tapioca and arrowroot starches are both extractions from roots, so I think they’d be safe. Experiment in small batches to see how much starch the dish would need. Chopped carrots and white potatoes, both cooked beforehand, could stand in for the sweet potatoes’ sweetness and texture.

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