TORTILLA DE PATATAS (SPANISH OMELETTE)
1 cup corn flour
2 cups water
1 tsp backing powder
1 tbsp soy flour
500 g potatoes (peeled and cut into slices)
1 large onion (chopped)
2 cloves of garlic
1/2 cup pitted black olives
1/2 cups spring onions
in a good, non-stick frying pan heat the olive oil at medium heat, saute the onion, add the potatoes, cut spring onions, garlic and zucchini and cook them until soft.
In a large bowl mix the flour with water and backing powder, add chopped tomato, olives, basil, salt and pepper.
Add to the bowl cooked vegetables and mix well.
Scoop the potato mixture on the hot frying pan with olive oil and fry at low heat on both sides for about 5-10 min each side.