Heat a 10 inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion, mix together, then mix every 2 minutes so the onion evenly sautes

In the meantime, cut the potatoes (peeled) into small 1/4 inch (.635 cm) thick bite-sized pieces

After 5 to 6 minutes and the onions are slightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so all the potatoes evenly fry

In the meantime, add the chickpea flour into a large bowl, along with the water, and season with sea salt & black pepper, whisk together until you get a smooth batter that resembles whisked eggs

After frying the potatoes for 20 to 25 minutes and they're golden fried and cooked through, remove the pan from the heat, transfer the potato mixture into the bowl with the chickpea and water mixture, reserving the olive oil in the pan, mix together until well mixed

Heat the same fry pan with a low-medium heat, add in more olive oil if needed, you want about 2 tbsp (30 ml) in the pan

After a couple of minutes add in the potato mixture, make sure it's covering the entire surface and in a flat layer, then place a lid on the pan

After 6 to 8 minutes remove the lid, run a spatula through the outer edges of the omelette to ensure it's not sticking to the pan, then using a plate that's slightly smaller than the pan, place it over the omelette, flip the pan into the plate, then gently slide the omelette back into the pan, using a spatula if needed to scrape it off the plate, then pat down on the omelette and compact it from the outer edges towards the center, place the lid back on the pan and go for another 6 to 8 minutes or until cooked through

Transfer the omelette into a serving dish, serve warm, at room temperature, or even chilled, enjoy!