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 these simple vegan potatoes and eggs. So many quick varieties and super affordable and filling, too! A perfect cottage meal. I hope you’ve been having a great summer. Let me know what are your favorite quick vegan dishes for the hot days
Vegan potatoes and eggs
Print Recipe
Vegan Potatoes and Eggs
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 these simple vegan potatoes and eggs. So many quick varieties and super affordable and filling, too! A perfect cottage meal. I hope you've been having a great summer. Let me know what are your favorite quick vegan dishes for the hot days
Prep Time
3minutes
Cook Time
7minutes
Servings
people
Ingredients
4-5pispotatoesboiled
3tspoil
Salt to taste
3tspflourchickpea
1/2tspsaltblack
8tspwater
ground black pepper, green onions
Prep Time
3minutes
Cook Time
7minutes
Servings
people
Ingredients
4-5pispotatoesboiled
3tspoil
Salt to taste
3tspflourchickpea
1/2tspsaltblack
8tspwater
ground black pepper, green onions
Instructions
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 omelet 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.
By 
