POTATO FRITTATA

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A perfect meal-prep and leftover-friendly meal, this soft and aromatic potato frittata with leek is a weekday breakfast, lunch, or dinner champion.

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STEP 1: Peel and chop the potatoes into ½ inch dice. Cut the leek in half lengthwise, then slice it thinly.

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STEP 2: Cook potatoes and leek on medium heat for 5 minutes. Season with salt, black pepper, turmeric, cumin, and water, cook for 10 minutes.

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STEP 3: In the meantime, add chickpea flour, olive oil, water, salt, black pepper, and optionally Kala Namak to a mixing bowl. Blend with immersion blender.

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STEP 4: Transfer potato-leek mixture into chickpea batter. Stir gently to combine.

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STEP 5: Pour batter into pan. Distribute potatoes and leek with a fork.

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STEP 6: Bake at 400°F or 200°C for 16 minutes.

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STEP 7: 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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GET RECIPE, CLICK THE LINK BELOW

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POTATO FRITTATA

THEPLANTBASEDSCHOOL.COM

A perfect meal-prep and leftover-friendly meal, this soft and aromatic potato frittata with leek is a weekday breakfast, lunch, or dinner champion.

THEPLANTBASEDSCHOOL.COM

STEP 1: Peel and chop the potatoes into ½ inch dice. Cut the leek in half lengthwise, then slice it thinly.

STEP 2: Cook potatoes and leek on medium heat for 5 minutes. Season with salt, black pepper, turmeric, cumin, and water, cook for 10 minutes.

STEP 3: In the meantime, add chickpea flour, olive oil, water, salt, black pepper, and optionally Kala Namak to a mixing bowl. Blend with immersion blender.

STEP 4: Transfer potato-leek mixture into chickpea batter. Stir gently to combine.

STEP 5: Pour batter into pan. Distribute potatoes and leek with a fork.

STEP 6: Bake at 400°F or 200°C for 16 minutes.

STEP 7: 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.

GET RECIPE, CLICK THE LINK BELOW

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THEPLANTBASEDSCHOOL.COM