Spanish Omelette

Spanish Omelete


  • 1 cup (120 grams) chickpea flour
  • 1 cup (240 ml) water
  • 1 teaspoon salt
  • A few grinds of pepper
  • 1 onion, diced
  • 4 cloves of garlic, thinly sliced
  • 3 medium potatoes (about 450 grams / 16 oz), peeled and sliced
  • Oil, for frying
  • 1/2 tsp Black salt (kala namak) (optional to add egg taste)
  • 1 Tbs vegan mayo
    Optional add-ins: sliced and fried green pepper, sliced zucchini, chopped tomato, etc.

Combine the chickpea flour, water, salt and pepper and stir well to remove the lumps.

Heat a bit of oil over medium-high heat and sautee the onions and garlic til soft. Remove from the pan to a plate.

Boil the potatoes until soft

Add the onion, garlic, black salt, and potatoes to the chickpea flour batter and stir.

Lightly oil a medium-sized cast iron skillet over medium heat and pour in the batter. Cover and cook for 5 minutes until the bottom is browned. Put a plate over the pan and flip the omelette over. Return it to the pan, cover and cook for a further 5 minutes until browned on the bottom.  Alternately you can bake this in the oven.

Remove from the pan and allow to set for 5 minutes before slicing and serving.

Note: it can be easy to undercook since you can’t see inside the omelette. If you cut into it and it’s still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.