A delicious vegan version of the classic Spanish tortilla, this dish features roasted potatoes, onions, and a chickpea flour batter, all cooked to perfection. Ideal for a healthy lunch or dinner, it's easy to make and can be served hot or cold.
1: For the potatoes, mix them with the olive oil & salt and then roast in an oven set at 180ºC for 30 minutes until golden brown and cooked.
2: In a large non-stick pan heat the olive oil and fry the onions gently until soft and slightly golden brown.
3: Mix the flour, water & salt in a large bowl with a whisk. Set aside.
4: Add the roast potatoes to the pan of onions and mash them slightly so they mix with the onions.
5: Transfer the potatoes & onions to the chickpea flour batter and mix well.
6: Return back to the pan and cook just like an omelette. Leave on one side on a low heat for around 5 minutes. Then flip.
7: Serve hot or cold!
