We love “omelettes” made with chickpea flour in our house, and the kids always eat them all up so it’s a great way for them to get plenty of protein and iron. I used sweet potatoes in this Spanish omelette, instead of regular white potatoes, to make it a bit more nutritious, and added some fresh herbs to add more colour and flavour, and I think it tastes really nice! This makes a lovely brunch or easy dinner, served with a simple salad (and the kids like it with ketchup!). It’s pretty versatile so you can add other vegetables and herbs if you like.
1 medium sweet potato (about 200g)
A handful of fresh herbs such as parsley, dill, coriander or basil (I used parsley)
1.5 cups of chickpea flour (gram flour)
1 cup of water
1 tsp sea salt (optional)
Freshly ground black pepper
1 tbsp nutritional yeast (optional but gives a nice flavour)
A dash of tumeric and paprika (for colour and flavour)
A little oil for cooking (optional if you have a non-stick pan)
How it’s made:
Slice the sweet potato into round thin pieces and slice them in half. Steam or microwave until cooked.
Chop the fresh herbs roughly.
Mix the chickpea flour, salt, pepper, spices, nutritional yeast and water in a large bowl and whisk until fairly smooth.
Add the sweet potato and chopped herbs to the batter and mix with a spoon.
Heat a little oil in a small frying pan (I used a non-stick pancake pan) over a medium heat, add the batter and spread out evenly. Cook for about 10 minutes either side until going slightly golden brown and cooked through. I used a plate to help me flip it over.
Serve warm or cold, with a fresh salad.