Spanish-Style Potato Omelettes

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I had a non-vegan friend who married a Spaniard and used to make these all the time for him and his family. This is a very tasty adaptation of the same. We loved the result, hope you do too! These are so tasty you can eat them as is, like finger food! Add a great salad and a simple dessert and they turn into a meal. You can also serve them with any of our wonderful vegan sausage recipes. Enjoy!

5 medium potatoes
1 1/2 cups all-purpose flour
2 Tbsp. cornstarch (heaping)
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
Olive oil as needed

In a pot, boil potatoes for about 15 minutes. Wait till cool, peel them and cut in thin rounds.
In a bowl, put the flour, mix in the cornstarch and the seasonings, blending well. Add 1 1/2 cups water, whisking until you have a thick batter (about the consistency of a pancake batter. Adjust water if needed.)
Heat a large skillet and add just enough olive oil to cook. Drop the potatoes into the batter and then scoop the mixture into the frying pan, moving the skillet so that the batter will spread to form about the size of a medium dish.
Wait until it is set before flipping. Cook on both sides until golden brown.

Yield: 4 nice-sized omelettes (recipe can easily be doubled)

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