Spanish Omelette

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Spanish Omelette

1/4 cup chickpea flour

3/4 cup water

salt to taste

pepper to taste

1 onion

1 or 2 potatoes (depends how hungry you are)

1 broccoli stalk (or other vegetable; You can experiment)

1 tsp olive oil

Directions:This recipe sounds kind of gross, but you have to make it to

appreciate how wonderful it is. Make a mixture with water and chickpea

flour in such a proportion to get an egg-like batter. Start with 1/2 cup

of water, add the chickpea flour, stirring constantly, and progressively

increase the amount of water and chickpea flour until you get about 1

cup of batter. The amounts I have indicated above are approximate.

Season it with salt and pepper. Boil the potatos al-dente, then slice.In

a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil.Add the sliced

potatos and stir until golden. Add the broccoli florets and pour the

batter along the vegetables. Put a lid on top and simmer until the

bottom is golden, then turn (a plate can help - if the pan is non-stick

it will make the turn a lot easier) and cook the other side.Serve hot

or cold.Serves: 2

Preparation time: 20 min

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