Black Salt:
This is what Black Salt looks like. You can find it in Indian and some Asian grocery stores, or buy it online from the Amazon link above.
Mise en place:
It is very helpful if you get all of your ingredients together before you start to cook any recipe
Putting it all together:
Create the "egg-free" mixture by whisking the chickpea flour and water in a large bowl
Add the tofu and whisk until there are only small lumps.
Add the onions to a hot pan with a little water to caramelize.
Cook the onions, adding a little water as needed, until they begin to brown
Add the potatoes
Cover the pot with a tight fitting lid and cook potatoes until they begin to soften
Add the potatoes to the bowl with the chickpea and tofu mixture and stir until the potatoes are covered with the mixture.
Return the pan to medium heat and spray with non-stick spray with non-stick spray. Pour the potato mixture into and spread evenly.
Use a heat-proof non-stick spatula to shape the edges of the tortilla.
This is what the edges should look like when they are shaped.
Cover and cook for 7 to 10 minutes
When the bottom of the tortilla is brown, gently run a spatula around the edges to loosen from the pan.
Place a large plate over the pan and flip the pan upside down so the tortilla is on the plate.
Slide the tortilla from the plate back into the pan. Cover and cook an additional 7 to 10 minutes.
Slide the tortilla out of the pan onto a plate and slice into 6 or 8 pie shaped pieces.