Tortilla Española (Spanish Omelet) - Egg-Free Version

Ingredients

• 2 pounds Potatoes, peeled and thinly sliced
• 2 medium Onions, thinly sliced
• 1 cup Olive oil
• 1 cup Chickpea flour (besan)
• 1 cup Water
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1In a large skillet, heat olive oil over medium heat. Add potatoes and onions and cook until softened and lightly browned, about 20-25 minutes, stirring occasionally. Remove from heat and drain excess oil.
2. 2In a bowl, whisk together chickpea flour, water, salt, and pepper until smooth. Let stand for 10 minutes.
3. 3Pour chickpea flour mixture over the potatoes and onions. Stir to combine.
4. 4Return the skillet to medium heat. Pour the potato mixture into the skillet and cook for 10-12 minutes, or until the bottom is set and golden brown.
5. 5Place a large plate over the skillet and carefully flip the tortilla onto the plate.
6. 6Slide the tortilla back into the skillet and cook for another 8-10 minutes, or until the other side is set and golden brown.
7. 7Remove from heat and let cool slightly before slicing and serving.

Substitutions

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