VEGAN SPANISH POTATO OMELETTE

Ingredients:

• 750 gr potatoes peeled and cut

• I big onion diced

• 1 red or yellow pepper diced

• 1 cup chickpea flour (besan)

• 1 cup water

• ½ tsp sea salt

• ¼ tsp black salt (Kala namak)

• 3 tbsp olive oil

Cut potatoes in cubes. Steam them until just cooked, not too soft.

Meanwhile, sauté onion and pepper in 1 tbsp olive oil.

In a bowl, mix chickpea flour, water and salt with a whisk.

Add the cooked potatoes and the onions and pepper and gently stir the mix.

Prepare a non-stick pan with 1 tbsp olive oil or less, then pour the potato mix in gently.

Flatten using a spatula. Cover and cook for 10 minutes on medium heat.

Turn over with a plate; use a spatula to neaten the sides. Cover and cook for 8 minutes.

Flip onto a serving plate. It's good hot, cold, or room temperature, any time of the day.