Spanish no-molette

  • 1 medium sized potato – cooked but still firmish and sliced
  • 1 onion – peeled and finely chopped
  • 2 heaped tbsp chickpea (gram) flour
  • 75-100ml cold water
  • Fresh ground black pepper
  • Celery salt – a couple of shakes
  • Olive oil to fry


  1. Put the flour, celery salt and pepper in a bowl and slowly stir in enough water to make a smooth batter. It should be thin enough to pour easily from the bowl.
  2. Put enough olive oil in a frying pan to fry the onion, then add the cooked, sliced potato (add a little more oil if needed).
  3. When heated through, pour on enough batter mixture to just cover the bottom of the frying pan and around the potato.
  4. Cook for a couple of minutes, then ease away from the edge and flip over with a wide spatula. If the frying pan is too big to do this easily, slide the no-melette onto a plate and flip over this way instead (be careful of the hot oil).
  5. Fry the second side for a further few minutes.
  6. Enjoy as a light lunch with fried mushrooms and fresh tomatoes with chopped parsley or a green salad.