Ingredients

• 350 g potatoes

• 1 white onion, diced

• 1 1/2 tbsp smoked paprika

• 1 tbsp + 2tsp vegetable oil

• 1 large handful of chopped black kale (cavolo nero)

• ½ can/ 120g of chickpeas

• 2 tsp lemon juice

• 1 tsp black salt

• 100g gram flour

• 250ml water

• 1tsp baking powder

Method

1. Cut the potatoes into 1 cm cubes, don’t bother peeling them (the skin adds flavour and nutrients) but make sure to wash first if they are dirty.

2. Heat 1 tbsp vegetable oil in a deep non-stick frying pan. When the oil is hot add the cubed potato, after 5 mins add the onion and smoked paprika, keep stirring to prevent the potato and onion from burning and cook until the potato is soft.

3. Blend the chickpeas with the water, lemon juice, gram flour, baking powder and black salt if using (this gives it an eggy taste). This will form a batter, you can blend it using a stick blender or with electric blender e.g. nutribullet.

4. In a large bowl pour the batter, potato and onion mix and stir in the kale or tomato. Season with salt and pepper to preference, if you are using black salt then you probably won’t need additional salt.

5. Heat up 1 tsp vegetable oil in the same frying pan and pour on the batter, pat down the top to make it flat. Fry for 10 mins on a medium heat.

6. Using a non-metal fish slice go around the edges of the tortilla to get it to come unstuck from the pan (if it is not coming off in one piece then cook a bit more). Once the tortilla is loose and cooked on the base, slide onto a plate. Add the other tsp of oil onto the pan and swirl it around. Put the pan face down on top of the tortilla, then quickly turn it so that the pan is on the bottom and plate is on the top- you may need to enlist a friend to help if you are not feeling too confident.

7. Now the uncooked side should be down and the cooked side up. Fry for an additional 7 mins or until it is ready.

8. Take off heat and leave for 3-5 mins before eating, to allow it to solidify a little more. Then enjoy!