Potato Frittata (No Eggs)

Chickpea flour is a terrific substitute for eggs if you want to make anything from vegan spaghetti carbonara, frittata muffins, zucchini frittata and asparagus frittata, to this delicious oven-baked potato leek frittata.

The recipe is very simple. First, we cook the leek and potatoes in a pan with a bit of turmeric to give them a beautiful aroma and color.

In the meantime, we make the frittata batter by blending chickpea flour, water, salt, and pepper.

For the egg-flavor lover, we recommend adding a pinch of kala namak, an Indian rock salt with an eggy flavor, although this is totally optional.

Finally, we add the batter and the potato-leek mixture to a baking pan and bake it for 16 minutes.

Your potato frittata is going to be perfectly tender, moist, and delicious. Excellent as a breakfast and brunch recipe and healthy lunch or quick dinner.

Olive oil

Extra virgin olive oil helps us cook and add flavor to the veggies and the frittata batter.

Of course, you can substitute vegetable oil for olive oil, but we think EVO oil tastes best.

To make it oil-free, you can simply replace oil with water.

Potato

Any potatoes work. We use generic yellow Yukon Gold potatoes. Red potatoes or russet potatoes also work well.

You can substitute most veggies (mushrooms, asparagus, butternut squash, artichoke hearts, zucchini, spinach, and more) for potatoes. Learn more in our vegan frittata post.

Leek

Pick a large one; leek adds a delicious aroma, and it’s wonderful with potatoes.

Spices

We recommend adding turmeric and cumin to the potato leek mixture.

They make the recipe somewhat Indian in flavor; honestly, those ingredients together are excellent for this dish.

You can substitute curry powder for turmeric and cumin or try experimenting with your favorite spice combination.

For instance, if you’d like to make an Italian-tasting potato frittata, substitute rosemary and thyme for turmeric and cumin.

Chickpea flour

Chickpea flour or garbanzo bean flour is the base of our frittata batter.

It’s a beautiful ingredient with a pleasant nutty taste and wholesome nutrition, and it’s gluten-free and vegan.

You can find it in most supermarkets, in Asian markets, or online.

Water

To mix it with the batter.

Kala Namak

Kala namak is an Indian rock salt with a purple/black color and a sulfurous – aka eggy – taste.

It’s optional in this recipe; however, if you’d like to add a subtle eggy flavor to your frittata, we recommend it.

We buy kala namak online once every three years. It keeps well in an airtight mason jar.

Salt and pepper

The veggies and batter must be seasoned with salt and black pepper.

Chop potatoes and leek

Peel and chop the potatoes into 1/2-Inch dice.

Cut the leek in half lengthwise, then slice it thinly.

In a large skillet, warm up the olive oil. Add leek and potatoes and cook on medium heat for 5 minutes.

Add salt, black pepper, turmeric, cumin, and water. Stir, cover with a lid, and cook on medium-low heat for 10 minutes or until the potatoes are fork-tender.

Stir occasionally and add more water if necessary. Taste and adjust for salt.

Make frittata batter

While the potatoes cook, make the frittata batter.

To a mixing bowl, add chickpea flour, olive oil, water, salt, black pepper, and optionally the kala namak for an eggy flavor.

Blend with an immersion blender for 1 minute or until the batter is perfectly smooth.

Alternatively, you can blend the ingredients in a regular blender.

Transfer the potato-leek mixture into the bowl with the batter and stir gently until combined.

Bake

Preheat the oven to 400°F or 200°C. Line a 9-Inch squared baking pan with parchment paper.

Pour the batter into the baking pan and distribute the potatoes and the leek with a spoon.

Tip: the parchment should fold over the edges.

Bake at 400°F or 200°C for 16 minutes. The potato frittata should be dry on top and soft and moist in the center.

Let it cool down for 10 minutes, cut it into squares, garnish with fresh parsley and serve it as an appetizer, breakfast, lunch, or dinner.

You can serve it right from the pan or arrange it on a platter.

Serve for breakfast, brunch, or as a starter with:

• Caramelized onions or confit tomatoes: aromatic and elegant frittata topping ideas.
• Avocado spread: a quick, creamy, and tahini-packed condiment perfect with frittata and in sandwiches.
• Sun-dried tomato pesto with walnuts and jarred sundried tomatoes, ready in just 5 minutes!
• Olive tapenade: super easy and quick brunch and appetizer spread, great with crostini and frittata.

Serve as a healthy side for lunch or dinner with:

• Avocado salad: creamy avocado and ripe and juicy tomatoes in a fulfilling wholesome salad.
• Easy side salad: the easiest and quickest way to make a salad with leafy greens and veggies.
• Cucumber and tomato salad: refreshing, raw, and wholesome, a juicy side salad for any meal.
• Moroccan carrot salad with boiled carrots and an irresistible cumin dressing.

Vegan Frittata

There are no eggs or tofu in this easy vegan frittata. You can make it with zucchini or with any other veggie of your liking. You can cook it in a stovetop pan or bake it in the oven.

And best of all, you can use most leftover veggies, from mushrooms to asparagus, artichokes to onions.

Check out our vegan frittata recipe.

Chickpea Frittata Muffins

Easy to make and fun to eat, these oven-baked chickpea frittata muffins are perfect for breakfast, brunch, quick lunch, and as an appetizer for dinner.

They’re made with chickpea flour to replace the eggs and packed with wholesome seasonal vegetables.

Check out our chickpea frittata muffins.

Italian Farinata (socca)

Gluten-free and naturally vegan, this farinata or socca is an easy recipe made by mixing chickpea flour and extra virgin olive oil.

It’s excellent as a quick appetizer and side dish or to fill a sandwich. It bakes in the oven for just 20 minutes.

Check out our farinata recipe.

Make Ahead: this is an excellent recipe to make ahead as it keeps well in the refrigerator for 3 to 4 days.

Refrigerator: let the frittata cool down completely, then store it in an airtight container in the fridge for up to 4 days.

Freezer: let cool down completely, then transfer into a freezer-friendly bag, separating the pieces of frittata with parchment paper to prevent them from sticking together. Freeze for up to 3 months.

Thaw: defrost frozen frittata in the refrigerator over several hours or at room temperature for half an hour.

Reheat: reheat in the microwave for 1 to 2 minutes.

If you’re curious about cooking with chickpea flour, get new ideas from these easy and family-friendly recipes:

• Savory chickpea crepes with mushroom and kale filling, a protein-rich dinner idea.
• Vegan asparagus frittata: pan-fried, aromatic, and ready in 20 minutes.
• Fried eggplant with crispy chickpea batter, perfect with pasta and in subs!
• Zucchini pie with sauteed zucchini is a tasty putlock meal and meal-prep idea!

These quick and affordable dinners are ready in less than 30 minutes and with easy-to-find ingredients:

• Pasta aglio e olio: easy authentic Italian pasta in just 15 minutes.
• Lentil pasta: a rich and rustic tomato-lentil base with ditalini pasta, a perfect Sunday dinner idea.
• Pasta e ceci with chickpeas in an aromatic tomato sauce and fresh herbs.
• Pasta Puttanesca: Elegant and quick Italian pasta with olives, capers, and fresh parsley.
• Tofu scramble: not only excellent for breakfast, but also for a quick and easy dinner.

For many more 30-minute meal ideas, check out our 30-minute meal category page.