Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2
4 tablespoons full of chickpea flour olive oil
2small potatoes

  1. This dish is very similar to the traditional ‘Omelette ‘, but it is better and
    less heavy. It can be made with any vegetable, as well as potatoes
    (zucchini, spinach, onion, carrots, etc.). Put the chickpea flour in a soup
    plate, add 2 pinches of salt, and a little at a time water, stirring with a
    fork, until the dough is not too thick. Slicethe potatoes into very thin
    pieces, with the special blade of the grater or potato peeler, and pour
    them into the batter, stirring well. Put a little olive oil in a non-stick
    frying pan and heat over high heat. When the oil is hot, dispense the
    mixture, quickly distribute it evenly and put the lid on, leaving the heat
    high. Both the lid and the lively fire are important to get an Omelette
    cooked to perfection! After about a minute, you have to turn the
    Omelette: you can do it, if you are not able to turn it all over, by cutting
    it with a wooden shovel, in four slices, and turning one slice at a time.
    Place the lid back on for one more minute, leaving the fire lower. Then
    remove the lid, turn the omelette again and cook over high heat for one
    minute without lid, then turn again and cook for another minute, or until
    the omelette is golden on both sides.
    NUTRITION: Calories 228.6 Protein 6.7g Smart Points: 3