Chickpea flour is magic stuff.

If you’ve not used chickpea flour (also called “besan”, “garbanzo” or “gram” flour) it’s just ground dried chickpeas and don’t worry – it’s easy to get hold of. Most supermarkets will stock it but you will certainly find it in Asian supermarkets, health food shops or online.

It’s dense texture makes it the most amazing egg substitute and I’ve used it to make quiches, crepes, “egg” fried rice, french toast and socca, all with delicious results.

When it comes to the flavour, it’s fairly plain but picks up other flavourings well. For a real “eggy” taste, a pinch of black salt (or kala namak) really helps create that traditional flavour.

I’ve been wanting to try a vegan spanish omelette recipe for a while now and it wasn’t until I had some leftover new potatoes from my previous recipe, that I had an excuse to do it.

The chickpea flour did not disappoint and created the most moreish flavour and texture in this omelette.

What I really love about this recipe is that it can be eaten hot or cold. Perfect for packed lunches, picnics or on the go snacks. Plus, it’s very filling, naturally gluten-free, high in protein and low calorie.

The perfect meal, really.

Yield: 8 slices Spanish Omelette (Vegan + GF) Print This is my new favourite recipe. A vegan spanish omelette that is so simple but so delicious and comforting! Naturally gluten and grain-free. Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients 2 tbsp Olive oil

1 large red onion, sliced

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 Instructions 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!