Vegan potatoes and eggs

I just came from riding my SUP board and swimming afterwards. It was super refreshing and for a Pisces like me, it was heaven on water. Since it was an evening, the Sun was so mellow and it was truly a golden hour. Talking about the Golden Hour, I've been really enjoying Kacey Musgraves' latest album. Such good summery tunes, especially when driving a car. 

But this dish...if you're ultra hungry like me after some fun in the water, then it's good to whip up something extra quick and hearty. Like these crispy potatoes and "eggs". I've been making this version for quite some time now to beef up my regular pan-fried potatoes. It works every time and it's especially delicious with some green onions and creamy tomato salad.

A really good tip for the summer or for any time you don't feel like cooking for hours: boil a huge pot of potatoes. No need to peel them. Just wash them, cover with plenty of water and boil until they are soft when touched with a fork. Then keep them in a cold place. And every time you're hungry, you can quickly pan-fry them, make a delicious potato salad or cook up this simple vegan potatoes and eggs. So many quick varieties and super affordable and filling, too! A perfect cottage meal. Hope you've been having a great summer. Let me know what are your favorite quick vegan dishes for the hot days!

Time: 10 minutes
Serves: 2 people

  • 4 - 5 medium boiled potatoes
  • 3 Tbsp oil
  • salt to taste
  • 3 heaping Tbsp chickpea flour
  • ½ tsp (black) salt
  • 8 Tbsp water
  • (ground black pepper, green onions)

PS! You can make the same dish with leftover boiled pasta instead of potatoes.

For a classic chickpea and onion omelette, try this recipe.

Peel and slice the potatoes. Heat up a pan, add the oil and sliced potatoes with some salt to taste. Cook for a couple of minutes. Stir and cook for another couple of minutes, until the potatoes are crispy and golden brown. Meantime, whip the chickpea flour with salt and water. Pour the chickpea mixture over the potatoes and let it cook for a couple of minutes. Now try to flip over the potatoes, so the chickpea omelette can cook on the other side, too. Don't worry, it will fall apart. When you have flipped everything over, cover the pan with a lid and cook for another couple of minutes. Serve with some freshly ground black pepper, green onions and creamy tomato salad.