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Spanish Nomelette

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Spanish Nomelette

INGREDIENTS: For the Nonmelette "egg" 1/2 cup Classic nonmelette dry mix  1 cup Water  1 tbsp Olive oil  2 tbsp Chives (or parsley leaves), minced  1 pinch Maldon Sea salt  1 pinch Freshly ground black peppercorn    INGREDIENTS For the filling: 270 gr Potato, big size (1 unit), peeled, diced  1 unit Garlic clove, skin on, smashed Vegetable oil, to fry 120 gr Yellow onion, medium size (1 unit), sliced  1 tbsp Olive oil  In a medium bowl whisk "nomelette" dry mix, water, and olive oil until well combined. Heat the oil in a medium frying pan, add the potatoes and fry...

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CLASSIC NOMELETTE RECIPE

chickpea dry mixes nomelette omelette

CLASSIC NOMELETTE RECIPE

  Put 25g of mix in a bowl (or blender), then add 50 g of water and 15g of olive extra virgin olive oil. Mix until there are no lumps. To cook, add one tablespoon of oil a on a low medium heat in a no stick pan (28 cm diameter), spread the oil evenly around the pan. Pour your mix and wait until start to get firm on the edges (approximately 2 minutes). Add your fillings on one side of the omelette (it can be anything like roasted vegetables, spinach, roasted mushrooms, or cheeze or your choice - check...

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