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.