Thinly slice the potato into ribbons using a vegetable peeler or mandolin. Arrange the slices in two overlapping, even layers across the bottom of the pan and season lightly with salt and black pepper.

Cover the skillet with a lid and cook over low-medium heat for 7–8 minutes.

Pour the liquid plant egg evenly over the crispy potato base. Layer the chopped spinach, halved cherry tomatoes, sliced Kalamata olives, and crumbled vegan feta onto one half of the omelette.

Cover the pan with the lid again and cook on low heat for about 4 minutes, or until the egg is completely set, firm to the touch, and no longer wet in the center.

Carefully slide a wide spatula under the unfilled potato side, fold it over the fillings, and slide onto a plate. Garnish with chopped fresh chives and an extra pinch of black pepper, and serve immediately while the potato base is shatteringly crisp.