Spicy vegan omelette

Method

1. Heat half the oil in a medium non-stick frying pan over a high heat. Stir-fry the sliced potatoes for 1 minute, then reduce the heat to low-medium, cover and cook for 5 minutes, stirring 1-2 times. Add the leek and continue to cook, covered, for 3 minutes or until the potatoes are tender and the leek has softened.
2. Meanwhile mix the gram flour, bicarb, spices and some salt and pepper in a medium bowl. Gradually mix in the plant-based milk, followed by the lemon juice. Add the potato and leek mixture, then toss to coat.
3. Heat the remaining oil in the pan over a medium heat. Tip in the ‘omelette’ mixture and roughly spread to the edges of the pan. Cook for 1 minute, then cover and cook for 2-3 minutes more. Loosen the edges and underneath with a palette knife, then slide onto a chopping board. Invert the pan and put it over the omelette, then flip the board and pan over to drop the omelette back into the pan. Cook for another 1-2 minutes. Alternatively, cook the top under a hot grill for 2-3 minutes until golden (only if the handle won’t burn). Sprinkle with more garam masala and/or chilli powder, and serve with coriander/salad, fresh chilli and mango chutney or dairy-free yogurt, if you like.
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