Instructions

1. Heat a tablespoon of oil in a small pan over medium-low heat. Peel and slice the onion and add it to the pan with a pinch of salt. Fry very gently, stirring often, until golden brown and caramelized. It could take 45 minutes to an hour.
2. Meanwhile, heat about 2 cm of oil in a pan over medium-high heat. I usually test my oil by dipping in a wooden chopstick. When bubbles form around the chopstick, the oil is hot. While the oil heats up, peel the potatoes, cut them in half lengthwise and slice into 1/2 to 1 cm slices. Fry the potatoes until soft and beginning to turn golden brown. Remove to a paper towel-lined dish to drain.
3. You can roast your garlic in the oven, but I prefer to roast it in the microwave with a clay garlic roaster*(see note). Cut off the top of the head of garlic and drizzle over a tablespoon of oil. Place in the garlic roaster and cook on high for 2 minutes. Alternatively, place the oiled garlic in a microwave-safe dish and add 2 tablespoons of water. Cover with cling film or a plate and cook on high for 2 minutes or until soft. When cool enough to handle, squeeze out all the cloves and chop or mash them. Set aside.
4. In a blender or food processor, combine the chickpea flour, water, vinegar, 1 teaspoon salt, and rosemary. Blend until it forms a smooth batter.
5. In a large bowl combine the fried potatoes, caramelized onions, roasted garlic and chickpea flour batter and stir well. Heat 1 tablespoon of oil in a medium-sized pan over medium heat and add the omelet batter. Cover and cook for about 5 minutes until the bottom browns. Uncover and place a large plate over your pan. Quickly flip over the pan onto the plate. Slide the omelet back into the pan to cook on the second side, covered, for a further 5 minutes until brown. Finally, slide the omelet out of the pan onto a plate and serve.