Vegan potato and chickpea flour tortilla

Ingredients

For 1 serving

• Chickpea flour40 g
• Potatoes120 g
• Onion30 g
• Extra virgin olive oil1.5 teaspoons
• Turmeric1.5 pinches
• Saltto taste

Method

1. Peel the potatoes and slice them thinly, about 2–3 mm; peel and thinly slice the onion.
2. Heat the olive oil in a small non-stick frying pan over medium-low heat, add the potatoes and onion with a pinch of salt, cover and cook for 12 minutes, stirring now and then, until the potatoes are tender but not browned.
3. Meanwhile whisk the chickpea flour with the turmeric, salt and water added a little at a time, until you have a smooth batter as thick as crêpe batter.
4. Stir the vegetables into the batter and pour everything into the pan, levelling it.
5. Cover and cook over low heat for 5 minutes, until the edges are set; flip the tortilla using the lid and cook for 5 more minutes, until firm in the centre and golden on both sides.
6. Let it rest for 2 minutes so it firms up, then cut into wedges.