As part of our Worldwide Vegan Takeover series, Martha Espin from Murcia, Spain shares her simple yet delicious recipe for Spanish Omelette.
- Slice the onion and potatoes, add salt, and sauté over medium heat.
- Meanwhile, mix the chickpea flour with the water until it’s like a thick liquid.
- Add the mixture to the pan where the onion and potatoes are cooking.
- Continue cooking the omelette until brown, then flip it over and cook the other side until brown.