A perfect meal–prep and leftover-friendly meal, this soft and aromatic potato frittata with leek is a weekday breakfast, lunch, or dinner champion.
It’s a mix between an omelet and a quiche; it’s soft, tasty, and perfectly moist. It’s made with chickpea flour, baked in the oven, and without eggs, making it super easy and healthy.
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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.
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.
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.
Pick a large one; leek adds a delicious aroma, and it’s wonderful with potatoes.
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 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.
To mix it with the batter.
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.
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.
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 & Storage
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.
More Chickpea Flour Recipes
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!
More Easy Dinners
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.
Potato Frittata (no eggs)
- Immersion blender or regular blender
- 9-Inch squared baking pan (8-Inch pan works too but makes thicker frittata.
Potato Leek Filling
- 1 tablespoon extra virgin olive oil
- 1 large leek
- 12 ounces potatoes
- 1 cup water
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chickpea flour
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon kala namak optional
COOK POTATOES AND LEEK
- Peel and chop the potatoes into ½ inch dice. Cut the leek in half lengthwise, then slice it thinly.
- Warm up the olive oil in a large skillet, add potatoes and leek, and cook them on medium heat for 5 minutes.Season with 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
- In the meantime, add chickpea flour, olive oil, water, salt, black pepper, and optionally Kala Namak to a mixing bowl.Blend with an immersion blender until smooth. You can also use a regular blender.
- Transfer potato-leek mixture into chickpea batter. Stir gently to combine.
- Preheat oven to 400°F or 200°C. Line baking pan with parchment paper. Let paper fold over the edges.Pour batter into pan. Distribute potatoes and leek with a fork.
- 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 cool down 10 minutes, then slice and serve right from the pan, or take it out pulling the parchment paper. You can sprinkle with chopped parsley.
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