Ingredients

• 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

Method

It is useful to have two frying pans or a frying pan and a wok for the final stages of the recipe.

1. Chop half the potatoes into rough pieces, boil until soft and set aside.
2. Dice the onion (and garlic if using it), lightly fry with sunflower oil (or water) and set aside
3. 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.
4. Sieve the gram flour into a large mixing bowl and add the water. Beat lightly with a balloon whisk until smooth.
5. Mash the boiled potato, adding some olive oil. Gently whisk this mixture into the gram flour mix.
6. Add the onions and sliced fried potato to the mixture (and chive/sun-dried tomatoes/olives etc. if using them); gently mix all together.
7. 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.
8. 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.