Ingredients:
- Extra virgin olive oil
- 800 grams (about 4 medium) potatoes
- ½ onion, finely chopped
- 16 level tablespoons of garbanzo bean flour
- 16 tablespoons of water + 1 cup (250 milliliters) of water for the light version
- Salt to taste
Instructions:
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Prepare the Potatoes and Onion:
- Peel the potatoes, wash them, cut them in half, and then slice them into thin pieces. Chop the onion into very small pieces.
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Cook Potatoes and Onion (Two Versions):
- Light Version: In a pan, add one or two tablespoons of olive oil and heat it up. Add the potatoes and onion, season with salt to taste, add 250 milliliters of water (about 1 cup), and turn the heat up to high. When the water starts boiling, reduce the heat (to about a 6 on most stoves), cover the pan with a lid, and let the potatoes cook until they are done, which should take about 20 minutes. Stir occasionally to prevent sticking. If the water evaporates completely but you prefer the potatoes to be less done, you can strain them. If you like them more done, add more water and cook longer.
- Traditional Version: In a skillet, add a generous amount of olive oil and heat it up. Add the potatoes, onion, and salt to taste. Cover with a lid and let the potatoes cook over medium heat (set to a 6 on most stoves) until they are done, which usually takes about 20 minutes. Stir occasionally to prevent sticking. Drain the potatoes and onion to remove excess oil.
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Make the Batter:
- In a bowl, add the 16 tablespoons of garbanzo bean flour and 16 tablespoons of water. Whisk until you get a smooth mixture. Add a little bit of salt and the cooked potatoes and onion. Stir to combine.
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Cook the Omelette:
- In a skillet, add one or two tablespoons of olive oil and heat it up. Pour in the potato-onion and flour mixture and let it cook over medium heat (again, setting the stove to a 6) for about 5 minutes. Place a plate over the omelette and flip it over to cook on the other side for another 5 minutes. Flip as necessary until the omelette is cooked through both inside and out.
Serving:
- Allow the omelette to sit for a few minutes before slicing.
- Cut into wedges and serve either warm or at room temperature.
This vegan twist on the traditional Spanish omelette swaps out eggs for garbanzo bean flour, creating a plant-based version that is still rich in flavor and satisfyingly hearty. Enjoy your meal
