300 g new potatoes, waxy potatoes, cut into medium slices
1 cup chickpea flour
240 ml / 1 cup water
(optional) A pinch of black salt / kala namak
Salt & pepper, to taste
Heat 1 tbsp of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!