Vegan Spanish Omlette

Yvonne

subheading: Ingredients:

1 cup (120 grams) chickpea flour

1 cup (240 ml) water

1 teaspoon salt

A few grinds of pepper

1 onion, diced

4 cloves of garlic, thinly sliced *(ver nota)

3 medium potatoes (about 450 grams / 16 oz), peeled and sliced

Oil, for frying

Optional add-ins: Black salt (kala namak), sliced and fried green pepper, sliced zucchini, chopped tomato, etc.

Combine the chickpea flour, water, salt and pepper and stir well to remove the lumps.

Heat a bit of oil over medium-high heat and sautee the onions and garlic til soft. Remove from the pan to a plate.

Add an inch or so of oil to the pan and fry the potatoes until soft but not brown.

Add the onion, garlic and potatoes to the chickpea flour batter and stir.

Lightly oil a medium-sized pan over medium heat and pour in the batter. Cover and cook for 5 minutes until the bottom is browned. Put a plate over the pan and flip the omelette over. Return it to the pan, cover and cook for a further 5 minutes until browned on the bottom.

Remove from the pan and allow to set for 5 minutes before slicing and serving.

Note: it can be easy to undercook since you can't see inside the omelette. If you cut into it and it's still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.

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