Spanish Omelette

[Guest guest]

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 teaspoon olive oil

 

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.