2 big onions 1 red paprika 2 garlic cloves 500 g potatoes 2 cups chickpea flour 2 cups bouillon 1 tsp white vinegar 2 tsp rosemary 2 tbsp olive oil salt and peper
Peel and cut the potatoes in thin slices. Steam 5 minutes.
Peel and cut the onions in thin half rings.
Heat the oil in a frying pan. Sautee the onions 5-10 minutes.
Cut the paprika in thin slices. Add to the onions. Stir 5 more minutes.
Mash the garlic, add to the onions, fry 1 more minute.
In a mixing bowl combine the chickpea flour, water, vinegar, salt, peper and rosemary. Blend until it forms a smooth batter. Add the potatoes, caramelized onion-paprika mix, and stir well.
Heat 2 tbsp of oil in a frying pan over medium heat and add the batter. Cover and cook for about 5 minutes until the bottom browns. Uncover and place a large plate over your pan. Quickly flip over the pan onto the plate. Slide the omelet back into the pan to cook on the second side, covered, for a further 5 minutes until brown.
Finally, slide the omelet out of the pan onto a plate and serve.