pinchKaka Namakgives an eggy flavor--a little goes a long way!
Fry onions and potatoes in a medium pan for around five minutes (be sure it is a pan you can lift easily--this will be important later!). Remove from pan, set aside.
Mix chickpea flour with cold water until a smooth, thick consistency is reached. pour over potatoes and onion, add salt, pepper,
Return mixture to oiled pan, cook until edges and top begin to crisp.
Place a dinner plate over the tortilla, and carefully turn over with the pan, inverting the tortilla. Slide tortilla carefully back in, and cook for a few more minutes until the underneath side resembles the top. Slice, and serve!