Spanish Omelette Beginner/Newbie Recipe

(makes 3 portions)
Ingredients
Gram Flour - 180g
Smoked Paprika - 2 Tsp
Table Salt - 1 Tbsp
Chilli Flakes - ¼ Tsp
Small Waxy Potatoes (such as New Jersey) - 225-250g
Frozen/Fresh Broccoli - 100-125g
Frozen/Fresh Asparagus - 75-100g
Red Bell Pepper - x1
Cherry Tomatoes - 120-140g
Red/Brown Onion - 1 Med
Spring Onion (syboes) - 2 Ind (optional)
Garlic - 2-4 cloves or ½-1 Frozen crushed block
Water - 225-235 ml
Olive Oil - 4 Tbsp
Sweet Chilli Sauce for serving
Prep
Sift 180g gram flour into a large mixing bowl, add 1 Tbsp of table salt, 2 Tsp of smoked paprika and ¼ tsp of chilli flakes, then mix together with a whisk. Set aside until later.
Wash then thinly slice the potatoes (around 5-7 mm slices). Place them a sauce pan filled with cold water.
Bring to the boil and cook for 10 mins. Drain them in a colander, and set aside until later.
Place a non-stick silicone liner on a baking tray, Chop the asparagus and broccoli into small pieces around
5-10mm in size, then set on the baking tray. Finely chop the red pepper into small pieces around 7-10mm in size and add to the tray. ¼ the cherry tomatoes and also add these to the tray. Cook in the oven at 200˚C
for 20 mins. When done, the chopped broccoli florets should be slightly charred. Set aside to cool. Then transfer onto a plate or bowl.
Wash the spring onions (syboes), make sure to slice them along the leafy part, so that you can wash out any trapped grit and sand. Once washed, remove the root, then slice into sections 5mm in size.
Remove the top of the onion, half, then peel it. Thinly slice, then set aside in a covered bowl until required.
Slice the garlic and set aside in a ramekin or allow the frozen block to defrost in ramekin.
Add 225ml of water to a measuring jug and set aside.
Method
Slowly add the 225ml of water to the gram flour mixture, whisking as go to prevent any lumps forming. Add the cooked vegetables and spring onions (syboes) to the batter and mix together with a spatula.
Add 2 Tbsp of olive oil to a large sauté pan, bring up to med-high heat. Add the onion, cover with a lid and sweat for 8 mins until translucent and some caramelisation has begun. Add the garlic and cook for another 4 minutes, still covered.
Add the onion and garlic to the vegetable batter, then mix well.
Return the pan to the hob, add the remaining 2 Tbsp of olive oil and set to a med heat. Pour the batter into the pan, level everything out using a spatula, then cover and cook for 20 mins.
Use a spatula to loosen the edges, then serve with drizzled sweet chilli sauce.