Vegan Spanish potato omelette sandwich with green peppers

Ingredients

• 600 g potatoes
• ½ onion
• Plenty of sunflower or mild olive oil, for frying
• 100 g chickpea flour
• 250 ml water
• 1 tablespoon cornstarch
• ½ teaspoon salt
• Kala namak, to taste
• A pinch of turmeric, for color
• 1 tablespoon olive oil, to set it
• 4 Italian green peppers (about 300 g)
• Coarse salt, to taste, for the peppers
• 2 vegan baguettes (no lard, no milk), about 250 g each
• 4 tablespoons vegan mayonnaise, for the aioli
• 1 garlic clove, for the aioli

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of onion
• What to use instead of cornstarch
• What to use instead of bread
• What to use instead of potatoes
• What to use instead of green bell pepper

Instructions

1. Peel the potatoes and slice them thinly. Slice the onion into thin strips.
2. Heat plenty of oil in a frying pan over medium heat. Gently cook the potatoes with the onion and a little salt for 20-25 minutes, stirring now and then, until tender and barely browned. Drain them very well.
3. Meanwhile, whisk the chickpea flour with the water, cornstarch, salt, kala namak and turmeric until there are no lumps. Kala namak gives the omelette its classic flavor; if you don't have it, it's just as good with regular salt.
4. Mix the drained potatoes into the batter and crush them a little with a fork.
5. Heat the tablespoon of oil in a 20-22 cm frying pan over medium-low heat. Pour in the mixture, cover and cook for 8-10 minutes. Flip it with the help of a plate and cook for 5-7 more minutes, until the center feels firm when pressed. Let it rest for 10 minutes: it settles and cuts better.
6. Fry the whole peppers in a frying pan with a little oil over medium heat for 8-10 minutes, turning them, until the skin wrinkles and they're tender. Season them with coarse salt and remove the stems and seeds.
7. If you want aioli, crush the garlic with a pinch of salt and mix it with the vegan mayonnaise.
8. Cut each baguette in half and open the pieces. Spread the aioli on the bottom, add the peppers and top with a rectangle of omelette the size of the bread. Close and press a little so the crumb soaks up the juices. It's good warm or cold, and it travels well for a day out.

Nutrition facts

Approximate, per serving (about 478 g). Calculated with data from USDA FoodData Central.