Vegan chickpea flour tortilla with potatoes and peppers

Ingredients

For 1 serving

• Chickpea flour60 g
• Potatoes180 g
• Bell peppers80 g
• Onion60 g
• Turmeric1 pinch
• Extra virgin olive oil12 g
• Arugula50 g
• Cherry tomatoes100 g
• Saltto taste
• Black pepperto taste

Method

1. In a bowl whisk the chickpea flour with the turmeric, salt, black pepper and enough cold water, added in a thin stream, to make a smooth batter, thicker than a crêpe batter; leave to rest for 10 minutes.
2. Meanwhile peel the potatoes and slice them thinly, about 3 mm; slice the onion and deseed the peppers, cutting them into thin strips.
3. Put the vegetables in a non-stick pan of about 20 cm with most of the extra virgin olive oil, a pinch of salt and a splash of water, cover and cook over medium-low heat for 15 minutes, stirring gently, until the potatoes are soft.
4. Stir the vegetables into the batter. Grease the pan with the remaining oil, pour in the mixture, level it, cover and cook over low heat for 8 minutes, until the edges are set and the base is golden.
5. Turn the tortilla out onto a plate, slide it back into the pan and cook covered for 8 more minutes, until firm in the centre. Serve with the rocket and halved cherry tomatoes.