1 onion sliced
3 mushrooms sliced
½ red pepper sliced
2 portions of frozen spinach defrosted
120 g chickpea flour
2 tbsp olive oil
200 ml water
Salt and pepper
Heat the oven to 200º and grease an ovenproof round baking tin with a little oil. Cook the potatoes in the microwave, until tender when pierced with a knife, then slice. Put 1 tbsp oil in a pan, add the onion, pepper, mushrooms and potatoes and fry until cooked, then add the spinach.
Add the vegetables to the potatoes and evenly arrange, so the omelette will cook through.
Sieve the chickpea flour into a bowl, with a good grind of salt and pepper and the remaining oil, then whisk in the water, ensuring there are no lumps, so the result is a smooth batter.
Pour the batter over the vegetables and swirl the tin gently, to distribute evenly in the tin.
Cook in the oven for 15-20 mins, until firm and cooked through. You can also cook the omelette in the pan on the hob top, turning it to cook both sides, but I find it cooks better in the oven.