Recipe

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Another Spanish 'Omelette'

Ingredients

onion,

or 2 potatos(depends on how hungry you are),

broccoli or anyother vegetable, but broccoli looks great on it,

chickpea flour (garbanzo flouror gram flour),

water,

salt,

pepper,

olive oil

Source: Sra. Liria, from Caracas, Venezuela
Number served: 4; Cooking time: 30 minutes

Preparation

Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter.
Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. Season it with salt and pepper.

Boil the potatos 'al-dente', then slice.

In a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil.
Add the sliced potatos and stir until golden.
Add the broccoli florets and pour the batter along the vegetables.
Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side.

Serve hot or cold.

Recipe group: Lunch.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Mayela Zamora - mayela.zamora@st-cross.ox.ac.uk - Oxford, UK - Espanol was inserted by Renato Pichler / 2002-04-30 22:26:40

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