Not only is this Spanish tortilla egg-free but also gluten-free and high-protein thanks to chick pea flour! Customise it regularly by adding in any veggies!
In a bowl, mix the flours and salt. Gradually add water, stirring with a whisk, until you get a smooth dough. Leave to rest.
Finely chop the onion, celery and pepper.
In a pan, heat the olive oil and sauté the cherry tomato for 5mn along with the chopped veggies.
Pour in the dough and cook for 20-25mn on medium heat. Flip after 10mn so both sides are golden and cripsy.
Serve with fresh spinach (here with sweet chili sauce and pickled radish).