Chickpea and Sweet Potato Omlette

Servings: 4
Prep time: 25
Cooking time: 20
  1. Dissolve the saffron in 2-3 spoons of hot water, then mix it with cold water up to 300 ml. In a bowl mix the flour of chickpeas with the saffron water, stirring with a whisk until the batter is liquid; cover it and let it stand for 4 hours.
  2. Peel the Jerusalem artichokes and slice very thinly with the aid of a vegetable peeler or a mandolin, now dipping the slices in cold water so they do not blacken. Drain after a few minutes, dry thoroughly and toss with 2 tablespoons of olive oil, the chopped herb and a pinch of salt.
  3. Coat with parchment paper, previously soaked and squeezed, 2 round baking pans with low sides 24 cm (or a single 30 cm). Mix the artichokes with chickpea batter and pour it in the pan: the thickness should not exceed 3 mm.
  4. Bake at 220 ° C for about twenty minutes until a nice golden crust is formed. Before serving, let the omelettes settle for 10 minutes at room temperature.