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Vegan Latin American/Caribbean Recipes
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Another Spanish 'Omelette'
from: Mayela Zamora - Oxford, UK - Espanol Source: Sra. Liria, from Caracas, Venezuela

Number served: 4; Cooking time: 30 minutes

  • 1 onion,
  • 1 or 2 potatos (depends on how hungry you are),
  • 1 broccoli or any other vegetable, but broccoli looks great on it,
  • chickpea flour (garbanzo flour or gram flour),
  • water,
  • salt,
  • pepper,
  • olive oil
Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter.
Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. Season it with salt and pepper.

Boil the potatos 'al-dente', then slice.

In a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil.
Add the sliced potatos and stir until golden.
Add the broccoli florets and pour the batter along the vegetables.
Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side.

Serve hot or cold.