No-egg Spanish potato omelette

Heat the olive oil in a 10-inch fry pan over medium heat.

Roughly chop the onions, add to the hot oil and saute 5 to 6 minutes, stirring every 1 to 2 minutes.

Cut the peeled, dried potatoes into bite-sized pieces about 1/4 inch thick.

Add the potatoes, coat in the oil and fry 20 to 25 minutes, stirring every 3 to 4 minutes, until golden and a toothpick pierces them easily.

Whisk the chickpea flour, water, sea salt and black pepper in a large bowl until lump-free, like whisked eggs.

Take the pan off the heat and transfer the potatoes (and onions) to the batter, reserving the oil in the pan. Season with sea salt and pepper and mix well.

Reheat the pan over low-medium heat with about 2 tablespoons of the oil. Spread the mixture in a flat layer, cover and cook 6 to 8 minutes; too high a heat browns the outside before the inside cooks.

Run a spatula around the edges, invert onto a greased dish slightly smaller than the pan, and slide the omelette back in. Push any cracks back together from the edges toward the centre.

Cover and cook another 6 to 8 minutes until golden and cooked through; a toothpick should come out clean.