- 800g potatoes (baby potatoes make the job easier)
- 1 ¼ mugs of gram (chick pea) flour
- 1 ¼ mugs of water
- 1 medium-large onion
- salt (to taste)
- sunflower oil (or water) for frying
- olive oil
- optional – 2 cloves garlic
- optional – sun dried tomatoes
- optional – chives
- optional – chopped fresh chilli
- optional – chopped olives
It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.
- Chop half the potatoes into rough pieces, boil until soft and set aside.
- Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
- Finely slice the remaining potatoes – you want them to have dimensions roughly similar to a 50p coin. Fry lightly in sunflower oil (or water) until soft and slightly browned and set aside.
- Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
- Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
- Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
- Oil a frying pan (or wok) well – including the edges – and make sure there is a little oil on the bottom surface; heat on a medium flame.
- Add all the mixture to the frying pan, gently moving side to side to allow settling. Cook on a medium flame for 5 minutes. Use the other frying pan/wok to turn the tortilla over after 5 minutes and cook the other side for the same length of time. Repeat these steps if necessary, for shorter increments until the surface is a lovely crisp golden brown.