Updated: Aug 9, 2021
Tortilla de Patatas or “Spanish Frittata” has a special place in my heart, since it brings back a lot of childhood memories. This typical Spanish dish can be served almost at any time of the day, breakfast, lunch, dinner, or if your parents loved you enough they sent you some as a Baguette Sandwich or as we call it “bocata”. Even though I love this dish, it must be said, that there is no need to drown it in olive oil, as it is usually done.
1 1/2 cups Chickpea Flour
2 Garlic Cloves
Spices: Salt and Pepper
Finely Chop the onions and Garlic, sauté them on medium heat with 2tbsp of olive oil
Chop your Potatoes into squares, and add them to the pan when the onions are starting to brown.
In a bowl Mix the chickpea flour with the spices, slowly add water, and whisk it all up. When the potatoes are done, add them to the bowl.
In a little pan on low heat, carefully add your mixture, and cover it with a lid. Cook for about 5-6min or until it starts to look cooked. Tricky part made easy: Set a plate over the skillet, now place the skillet back, and carefully slide the tortilla in, and cook for 1-2min more.
Serve either hot or cold.