Slice onion to half-moons. Add to a heated pan with olive oil, cook over medium heat for 5 mins.

Meanwhile, slice the potatoes (potatoes before if you prefer them peeled): cut to quarters and slice to 2mm thins. Add to the pan and cook with closed lid until soft, mixing from time to time. Add minced garlic while potatoes are cooking.

To a medium bowl, add chickpea flour and break any chunks with a whisk. Add the spices, baking powder, and mix. Then add stir in water and whisk well until all ingredients are thoroughly combined.

Once potatoes are well cooked, add the chickpea dough to the pan. Make sure it is equally spread over potatoes.

Cook for 7-10 mins and turn upside down, cook for another 7-10 mins on the other side (you may want to cover the pan with a plate to help turn the side without breaking the omelet).

Serve on its own or with some veggies and salsa sauce on the side.