Well, now that I have exposed my hobbies, I inform you that I have the perfect alternative to the potato omelette: the zucchini omelette! I like it because the amount of oil I use is the minimum to fry the onion and zucchini, and that way I don’t stain as much.

  • 100 gr. of chickpea flour
  • ½ cp of tapioca flour
  • 150 ml. of water
  • 1 onion
  • 2 zucchini
  • Salt
  • Pepper
  1. Julienne the onion and the courgette into thin slices and fry everything with a little oil . We will let it cook well until the zucchini and onion are very tender. Add a little salt and pepper.
  2. Prepare the mixture for the tortilla. In the blender glass, add the water, the chickpea flour and the tapioca flour. We also add a little salt and start beating. There should be no lumps. Remember that the mixture will thicken, so it is convenient to prepare it just before making the tortilla.
  3. We heat the pan where we will prepare the tortilla. With the hot pan, add the onion and zucchini and stir a little with the intention that the vegetable impregnates the pan with oil. If necessary, you can add a few drops of oil in the pan before adding the vegetables. Next, we pour the mixture for the tortilla and move the pan so that it is evenly distributed. During the first seconds, we will raise the heat so that the tortilla is toasted a little and makes us a little crust. After that time, lower the heat and cover for about 5 minutes before turning it over.
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