4 medium yukon gold potatoes
½ sweet yellow onion
assorted fillings, such as:
vegetarian or vegan “bacon”
vegetarian or vegan “sausage”
cheese or vegan cheese as desired
- cold pressed vegetable oil for cooking
- salt & pepper to taste (if desired)
2 tbsp vegan cream cheese
1 tbsp Sriracha Sauce
Prepare the potatoes - peel the potatoes and coarsely grate. You should have about 3 cups of shredded potato. Put the potatoes in a bowl and cover them with cold water. Drop in a few ice cubes. Let the potatoes soak while preparing the desired fillings.
When fillings are prepared and set aside, drain the potatoes. Spread out on a tray lined with paper towels to absorb excess water, and pat dry with more paper towels. Transfer to a large mixing bowl.
Finely grate onions, squeeze out excess water, and gently mix in with the potatoes to thoroughly combine.
Lightly oil an 8 to 10 inch skillet. For best results, use a non-stick or very well seasoned cast iron skillet. Sprinkle enough potato mixture to cover the skillet with a very thin layer. Use a spatula to press down into a flat layer covering the surface of the pan. Cook until golden brown, about 4 or 5 minutes over medium-low flame. Watch carefully to prevent scorching. Use spatula to loosen edges.
Cover the skillet with a sheet of parchment paper, then a large plate or baking tray. Flip the skillet over to invert the potato omelet onto the plate or tray.
If necessary, lightly re-oil the skillet. Slide the potatoes back in, with the cooked side up. Press down with the spatula and cook until golden brown on the underside, about another 3 to 4 minutes.
Assemble the omelet by sliding the potato “jacket” onto a serving plate, placing fillings as desired down the center, and then folding up the sides envelope style. Or, place desired fillings in the center while potatoes are still in the pan. Fold one side up to cover the fillings. Flip the omelet over so the seam side is down. Cook for another minute or so to seal the omelet, then slide onto a serving plate.
Garnish as desired.
Combine vegan cream cheese with sriracha sauce and stir until smooth. Drizzle over omelets as liberally as you like. Enjoy!!
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