Spanish omelet for everyone (vegan potato omelette)

Peel, cut and wash the potato. Sprinkle with onion powder and bake for 15 minutes at 180º.

Add 100 g of chickpea flour and 200 g of water and stir until there are no lumps. We repeat this step twice because the tortilla was for two, in case it is for more people it is repeated as many times as necessary.

When the mixture of chickpea flour and water is smooth, add a pinch of salt and onion powder.

Remove the potatoes from the oven and add them to the mixture.

Heat the frying pan with a little EVOO so that it does not stick and let it brown to taste, depending on whether you like it well done or not.

When we take it out, let it cool for a couple of minutes and that's it!