Nothing is thrown away in the kitchen: what is a “sad leftover” today becomes a dinner that will turn your evening around tomorrow. The eggless potato omelette is proof that recycling can be more enjoyable than the original. Boiled or roasted potatoes left in the fridge? Perfect. You crush them and turn them into a soft dough, without taking out a single egg. Zero waste, zero guilt and taste doesn’t lose one iota.
Ingredients (for 2 people)
Preparation
Mash the potatoes with a fork: the more “crumbled” they are, the more the omelette will stay together without messing up. Room if needed. In a separate bowl, mix the chickpea flour with the water until you have a smooth cream, without lumps. Add turmeric if you want to give it that golden hue of a real omelette. Combine the batter with the potatoes, add a spoonful of oil and mix vigorously: the mixture must be full-bodied and homogeneous, not liquid.
Heat a non-stick pan, pour a drizzle of oil and compact the dough into an omelette. Cook over medium heat until the nice crunchy crust that makes the difference is created underneath. Turn with a bold twist and let the other side brown too. Remove from the heat and, if you love yourself, sprinkle pecorino.
Because chickpea flour must be left to rest
Chickpea flour is not thrown into the pan as it is: it goes hydrated and left to rest for hours if you can. By mixing it with water and leaving it to rest for at least 6–12 hours (better 12-48) in the refrigerator, more useful things happen: the flour absorbs water better, you get a more homogeneous consistency and fewer lumps; some natural components (such as phytates) separate, making the mixture more digestible; and the final result holds up better during cooking: it compacts, turns better, breaks less. In short: if you have time, “let the flour rest”. If you don’t have time, you can prepare it anyway, but it will be less digestible and less spongy.
