Making use of chickpea flour

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 3 potatoes
  • 1 onion (large)
  • 1 / 2 zucchini
  • 4 tablespoons of chickpea flour
  • 4 tablespoons of corn flour (cornstarch)
  • 16 tablespoons cold water
  • Olive oil
  • Sal
Preparation
  1. Peel and wash the potatoes and onion. Cut into thin slices.
  2. Put the olive oil in a pan to heat.
  3. Toss the potatoes with onions. Reduce heat, add salt and stir from time to time.
  4. Cut the zucchini into thin short strips and. Mix with the potatoes and onion.
  5. When everything is golden, drain in a colander or on a plate with paper towels. Put to one side 
  6. In a bowl, whisk the flour with water until smooth. Add a pinch of salt.
  7. Add the potatoes, onion and zucchini to the bowl and mix well.
  8. In your frying pan, put a thin layer of oil to coat the bottom.
  9. Pour the mixture and spread across the surface put on a medium heat, shaking pan to prevent sticking tortilla.
  10. When you perceive that you're mixture is setting, turn it over using a lid or plate and cook the other side.
  11. You can turn it over as many times s your want, until golden brown on both sides.

Serve with a salad and or

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy