Vegan Spanish potato tortilla with chickpea flour

Ingredients

For 1 serving

• Potatoes150 g
• Onion0.3
• Chickpea flour45 g
• Turmericto taste
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Method

1. Peel the potatoes and slice them thinly, about 3 mm; peel the onion and slice it thinly.
2. Heat two thirds of the oil in a non-stick pan about 20 cm wide over low heat, add the potatoes and onion with a pinch of salt, cover and cook for 15 minutes, stirring gently now and then, until the potatoes are tender and break when pressed, without browning.
3. Meanwhile whisk the chickpea flour with a little more than twice its weight of cold water, the turmeric, salt and pepper, until the batter is smooth.
4. Spread the potatoes and onion in an even layer, pour the batter over, shake the pan so it seeps in, cover and cook for 8 minutes over low heat, until the top is almost set.
5. Cover the pan with a plate and turn the tortilla out onto it; add the remaining oil to the pan and slide the tortilla back in, soft side down.
6. Cook for another 4 minutes, until the second side is golden too; let it rest for 2 minutes before cutting, so it firms up.