Skillet Potato Omelet

I saw a French chef make a potato skillet omelet and was excited to try it out in my new iron skillet.  I struggled with how to veganize the “egg” portion but remembered an omelet recipe from Vegan Brunch cookbook and thought I could add more water so it could be poured over the filling.  We’ve now tried this recipe three different times starting with cooking it on top of stove like the French Chef did but the tofu egg mixture didn’t seem to cook through.  So this time we decided to bake it in the oven then place under the broiler for last 4-5 minutes on low to brown the top.  The mixture firms up as it sits and cools but is also tasty hot out of the oven when the mixture is a little soft.

Skillet Potato Omelet

Tofu Omelet  (adapted from Vegan Brunch CB)

2            garlic cloves

1            lb. silken tofu, lightly drained (use firm not sot) usually found in produce

              area near Asian veggies

2            tablespoons nutritional yeast

2            tablespoons olive oil

1/2         teaspoon turmeric

1            teaspoon fine black salt  (in specialty stores) gives the flavor of egg, if you

              do not like the flavor of eggs, just ski and use 3/4 teas. regular sea salt.

1/2         cup chickpea flour

1            tablespoon arrowroot or cornstarch

***This omelet batter is very thick, so for the skillet version, we added approximately 3/4 cup water and blended it.

Chop garlic and place in a food processor or blender. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth.  Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides.  Add water to thin out (we used approx. 3/4 cup water)

Filling

4            strips vegan bacon

1            potato, diced

1            cup mushrooms, chopped

1/2         onion or 2 green onions, diced

1            garlic clove, minced

***Just use whatever you have on hand, I happened to have mushrooms but used green pepper last time. 

Par boil the diced potatoes (around 5 minutes), then transfer to a oiled/soy buttered skillet and cook until crispy.  Take out and set aside.  Cook tempeh bacon, take out and set aside.  Cook onion until soft, add garlic and mushrooms until soft.  Put tempeh bacon and potatoes back in the skillet with the onion mixture then pour Tofu Omelet mixture over filling.  Bake at 350 for approximately 15-20 minutes.  Keep an eye on it because it varies.  Broil on low for approximately 5 minutes to brown the top.  Let sit a bit before slicing up.