A vegan version of a classic Spanish dish.

Ingredients:
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

Method:

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 810 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 810 minutes.

For best results leave to cool slightly before cutting and serving.

Enjoy!!!

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