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

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
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.