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spanish omlette, a nice brunch recipe

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1 onion,

1 or 2 potatos (depends on how hungry you are),

1 broccoli or any other vegetable, but broccoli looks great on it,

chickpea flour (garbanzo flour or gram flour),

water,

salt,

pepper,

olive oil

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. 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.

I like to serve this with a nice fresh crisp salad, and eat it

outside on the patio.

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