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Venezuelan: Spanish 'Omelette'




Source of Recipe


Sra. Liria, from Caracas, Venezuela


List of Ingredients




1 onion,
1 or 2 potatos (depends on how hungry you are),
1 broccoli or any other vegetable, but broccoli looks great on it,
chickpea flour (garbanzo flour or gram flour),
water,
salt,
pepper,
olive oil


Recipe



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.

SERVES 4