Tortilla vegana de espárragos y patatas

Peel and chop the potatoes into small cubes and boil until tender.

Chop the onion and sauté along with the cut asparagus tips in a frying pan with EVOO.

Mix the chickpea flour with the water and stir well until any clumps are dissolved. Incorporate the sautéed onions and asparagus and add the drained potato.

Add to a non-sticky frying pan with a little EVOO and water over low heat and cover. Flip when the centre of the omelette starts to solidify. Flip and cook the other side.