Spanish Potato-Pepper-Olive Tortilla

Heat the oven to 425°F. Put the chickpea flour in a large bowl along with 2 cups water and whisk until combined. Add 2 tablespoons oil and a sprinkling of salt and pepper and continue whisking until it forms a relatively smooth batter; let it sit.

Grease the bottom and sides of a large ovenproof skillet with 2 tablespoons oil. Scrub the potatoes; use a vegetable peeler to make potato shavings right into the pan. Sprinkle the potatoes with the paprika and a large pinch of salt and toss.

Chop the peppers and slice the olives; scatter them on top of the potatoes. Pour the chickpea batter over the vegetables and gently shake the pan back and forth to distribute the mixture evenly. Bake until the tortilla is golden, firm in the center, and pulling away from the edges of the pan, 20 to 25 minutes.

Meanwhile, rinse, trim, and chop the escarole. Peel and slice enough garlic to measure 4 teaspoons. When the tortilla is done, remove it from the oven and let it sit. Put the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the garlic and cook until it’s fragrant, about a minute. Add the escarole and 1/2 cup water, sprinkle with salt and pepper, and cook, stirring occasionally until the escarole softens a bit and turns bright green, 3 to 5 minutes. Sprinkle with the vinegar. Cut the tortilla into wedges and serve, crisp-potato side up, with the escarole on the side.