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Potato frittata with parsley

Potato Frittata (no eggs)

Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 16 small squares
Author: Nico Pallotta

Potato Leek Filling

  • 1 tablespoon (15 grams) extra virgin olive oil
  • 1 large leek
  • 12 ounces (350 grams) potatoes
  • 1 cup water
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Frittata Batter

  • 2 cups (260 grams) chickpea flour
  • 2 cups (500 grams) water
  • 2 tablespoons (30 grams) 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.
    potato and leek on a cutting board
  • 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.
    fried leek and potato in a pan

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.
    Chickpea flour and water mix
  • Transfer potato-leek mixture into chickpea batter. Stir gently to combine.
    batter with vegetables and spatula

BAKE

  • 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.
    frittata batter before baking
  • 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.
    Potato frittata after baking
  • 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.
    Potato frittata with parsley and cut into cubes
Nutrition information is an estimate for 1 small square of potato frittata out of 16 squares.
SUBSTITUTIONS
Potatoes: substitute zucchini, asparagus, artichoke hearts, mushrooms, butternut squash, pumpkin, cauliflower, peas, carrots, and spinach for the potatoes.
Leek: substitute red onion, shallots, and white onion for the leek.
VARIATIONS
With the same ingredients you can make a stove-top vegan frittata, chickpea frittata muffins, and Italian farinata.
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.
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