Place the chickpea flour in a bowl. Add the room temperature water and mix well.

Add a little olive oil, salt, and black pepper.

Peel the small potato and slice it very thinly.

Chop the fresh rosemary. Mince half a clove of garlic. Add the potato to the batter, then add the rosemary and garlic. Mix well.

Heat a skillet with a drizzle of olive oil. When the oil is hot, pour in the batter and cover with a lid.

When one side of the frittata is golden, flip it using the lid. Finish cooking uncovered. Enjoy!