Here is a recipe for Moonglet Spanish Potato Omelette (Vegan):

Ingredients:

• 1 cup Moonglet Spanish Potato Omelette Mix


• 1/2 cup water


• 1/4 cup chopped onions


• 1/4 cup chopped tomatoes


• 1/4 cup chopped green chilies


• 1/4 cup chopped cilantro


• Oil for cooking

Taste and Texture similar to chicken egg omelette!

Instructions:

In a large bowl, combine the Moonglet Spanish Potato Omelette Mix, water, onions, tomatoes, green chilies, and cilantro. Mix well until a smooth batter is formed.

Heat some oil in a large skillet over medium heat. Pour the batter into the skillet and spread it out evenly. Cook for 2-3 minutes per side, or until golden brown and crispy. Serve hot with your favorite chutney or sauce.

Tips:

• For a spicier dish, add more green chilies.
• For a more flavorful dish, add more chopped cilantro.
• For a more colorful dish, add more chopped vegetables.
• Serve with roti, naan, or rice.
• Enjoy!

Here are some variations of the recipe:

• For a more flavorful omelette, add some spices to the batter, such as turmeric powder, cumin powder, and coriander powder.
• For a more filling omelette, add some cooked vegetables to the batter, such as potatoes, peas, or carrots.
• For a more protein-rich omelette, add some tofu or tempeh to the batter.
• Experiment with different variations to find your favorite Moonglet Spanish Potato Omelette recipe!

Here are some additional tips for making a vegan Spanish potato omelette:

• Use a non-stick skillet to prevent the omelette from sticking.
• Cook the omelette over medium heat to prevent it from burning.
• Flip the omelette carefully to prevent it from breaking.
• Serve the omelette hot with your favorite toppings.