Spanish Omelette

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    Avatar of xshelasx


    Cook the sliced potato until tender. This works best with leftover potatoes.
    Heat up 1 tablespoon of oil in a large frying pan. Add the onion and cook over a medium heat until softened.
    Add the potatoes and garlic powder and cook until slightly golden.
    Meanwhile, add the rest of the ingredients (minus the oil) into a bowl and beat until you have a smooth batter. Add the second tablespoon of oil to the pan and turn the heat down to medium-low. Pour the batter over the onion and potato mixture and quickly spread to make sure it coats the whole pan.
    Cook until you see bubbles start to rise through the mixture (about 5 minutes). Carefully loosen the edges to make sure it looks nice and golden underneath. At this point the top should still be uncooked, but not liquid.
    Use a spatula to make sure it's not stuck to the pan and then use a plate to help you flip it over. Cook the other side until golden, approximately 5 minutes again. Let cool, serve and enjoy.


    2 tablespoon olive oil
    1 small white onion, diced
    1 large potato, sliced to 1/2 cm slices
    1/2 teaspoon garlic powder
    1 cup chickpea flour
    1 cup water
    1/2 teaspoon ground turmeric
    1/4 teaspoon black salt

    Serving Size


    Prep Time

    30 minutes

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      Spanish Omelette

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