Tortilla Española (Spanish Omelette) with Chickpea Flour

Ingredients

• 1.5 lb Potatoes
• 1 large Onion
• 1 cup Olive Oil
• 8 Eggs
• 2 tbsp Chickpea Flour
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large skillet over medium heat. Add the potatoes and onion and cook until softened and lightly browned, about 20-25 minutes, stirring occasionally.
3. 3In a large bowl, whisk together the eggs, chickpea flour, salt, and pepper.
4. 4Drain the potatoes and onions, reserving about 2 tablespoons of the olive oil. Add the potato-onion mixture to the egg mixture and stir to combine.
5. 5Heat the reserved olive oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet and cook for about 5-7 minutes, until the bottom is set.
6. 6Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide the omelette back into the skillet and cook for another 5-7 minutes, until the other side is set.
7. 7Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving with a side of gluten-free bread.

Substitutions

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