Spanish Vegetable Tortilla (Egg-Free)

Ingredients

• 1/4 cup Olive oil
• 1 medium Onion, thinly sliced
• 2 medium Bell peppers (red and green), sliced
• 1 lb Potatoes, thinly sliced
• 1 cup Chickpea flour
• 1 cup Water
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Heat olive oil in a large (10-12 inch) non-stick skillet over medium heat.
2. 2Add onion and bell peppers and cook until softened, about 8 minutes. Add potatoes and cook until tender, about 10 minutes more, stirring occasionally.
3. 3While vegetables are cooking, whisk together chickpea flour, water, salt, and pepper until smooth.
4. 4Pour chickpea flour mixture over the vegetables in the skillet. Cook over low heat for 20-25 minutes, or until the bottom is set and lightly browned.
5. 5Place a large plate over the skillet and carefully flip the tortilla onto the plate.
6. 6Slide the tortilla back into the skillet, uncooked side down. Cook for 5-10 minutes, or until the second side is set and lightly browned.
7. 7Slide the tortilla onto a cutting board and let cool slightly before slicing and serving.

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