I found a wonderful trick to make vegan, gluten-free Spanish Omlette aka Tortilla Española. It ended being more like scalloped potatoes because it was so big (too much potato ooops).

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Ingredients

• Olive oil (about 4 tablespoons)
• 3-4 medium potatoes (less than a kilo)
• one small onion (chopped in small pieces)
• 1 cup (250 ml) water - for frying
• Salt to taste (optional)black salt is said to replace the egg flavour
• 16 Tablespoons chickpea (channa) flour + 16 Tablespoons water - for batter.
  Chickpea flour is gluten-free and replaces egg. Perfect for VGF cooking

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1. Cut your washed & peeled potatoes lengthwise and then slice 3mm (1/8") crescent moon shapes. Also chop the onion into small pieces.
   

2. In a non-stick frying pan, add potatoes and onions to 2 Tablespoons hot olive oil. Add 1 cup (250ml) water and bring to a boil for 20 minuts or until potatoes are soft.
   

3. Remove the potato and onions from the water (with slotted spoon or strainer) and set aside. Then prepare a channa-flour batter by mixing 16 Tablespoons of channa flour and 16 Tablespoons water and beat with a fork.
   

4. While you heat 2 Tablespoons of oil on a new non-stick pan on med heat, add the channa-flour batter to the potato and onions and coat thoroughly.
   

5. You may also want to add cheeze at some point.
   

6. Fry this "patty" for five minutes. Place a plate on the tortilla, flip it over and put it back into the pan on the other raw side. Cook this side for another 5 minutes. Do another flip if it's not fully cooked.
   

Here's what the omlette should look like when finished (below)

If your flip doesn't work though, you may just want to scramble it and make pan-fried scalloped potatoes - the batter suits it perfectly.

Chickpea flour is very nutritious and simultaneously replaces egg and a gluten flour. This perfect VGF solution can be found for cheap at whole food type stores. Stay tuned as I try other VGF chickpea recipes like pancakes and tempura!!!