Potato Onion Farinata

This makes it onto our weekly breakfast menu and it’s one of our favorites. It’s delicious served as is or with a crispy and crunchy salad and dollop of goat’s chevre is also nice. It’s ideal to mix up the batter before bed and let sit overnight. The batter must rest for at least 4 hours. Hope you enjoy this slightly non-traditional recipe, just as much as we do!

157g chickpea flour

7g Maldon sea salt

465ml water

1/2 onion

1 medium potato (or 2 small)

1/2 teaspoon dried rosemary 

Pepper to taste

4 Tablespoons Extra virgin olive oil (approximately)

Method:

1. Ideally overnight, (resting at least 4 hours) combine the chickpea flour, salt and water into a bowl. Whisk until smooth. Cover and leave on the counter. 

2. Preheat oven to 480F/250C with a cast iron skillet.

3. Slice the onion into thin slivers and the potato into 1/8" thick rounds. 

4. If the batter has a bit of foam on top, skim it off. Then, stir the rosemary and pepper into the batter. 

5. Once the skillet has been heated, VERY carefully remove from the oven and coat the pan with olive oil, approximately ⅛”/2mm.

6. Gently pour the batter into the pan over the back of a tablespoon so as to not break the oil seal in the pan.

7. Gently place the onions and potatoes on top. If you like, drizzle a bit more olive oil on the top.

8. Bake approximately 15-20 minutes or until the top is golden.  The inside stays a bit creamy, but shouldn’t be runny. Turn off the oven and leave door ajar for 5 minutes. Remove from oven and rest 5 min. 

9. Slice into triangles and serve with a crisp salad on the side.