Ital omelette

1/4 cup chickpea flour

3/4 cup water

salt to taste

pepper to taste

1 onion

1 or 2 potatoes (depends how hungry you are)

1 broccoli stalk (or other vegetable)

1 tsp olive oil


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. The amounts I have indicated above are approximate. 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.



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