A vegan version of a classic Spanish dish.
800g of potatoes
1 cup of gram flour (chickpea flour)
1 cup of water
1 1/2 tsps of salt
1/4 tsp black salt (Kala namak)
2 tbs of olive oil
-Wash and peel potatoes
-Cut potatoes into 1cm cubes
-Bring a large pan of water to the boil with 1/2 tsp of salt.
-Cook potatoes until just tender.
-Once potatoes are cooked, drain and set aside.
-In a large bowl, mix 1 cup of gram flour and 1 cup of water with 1 tsp of salt and 1/4 tsp of black salt.
-Add potatoes to the mixture.
-Heat oil until hot in a 24cm non stick frying pan.
-pour in mixture, neaten sides and flatten top.
-Reduce heat to medium/low and cover with a lid.
-Cook for 8-10 minutes.
-With a silicone spatula release the omelette from the pan.
-Using a wet plate, turn the pan upside down and slide the omelette back into the pan.
-Cook for a further 8-10 minutes.
For best results leave to cool slightly before cutting and serving.