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IT

Chickpea-flour frittata with leeks and potatoes, baked

A tall, fluffy egg-free frittata baked in the oven.

  • 40 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Chickpea-flour frittata with leeks and potatoes, baked

Per serving

Calories
566 kcal
Protein
24.8 g
Carbohydrates
82.4 g
Fat
15.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chickpea flour70 g
  • Leek120 g
  • Potatoes120 g
  • Nutritional yeast8 g
  • Turmeric1 pinch
  • Rosemary2 g
  • Extra virgin olive oil10 g
  • Mixed salad greens80 g
  • Saltto taste
  • Black pepperto taste

In season: October – March

Method

  1. In a bowl whisk the chickpea flour with the water (about two and a half times its weight), the nutritional yeast, turmeric and a pinch of salt until smooth; leave the batter to rest for 15 minutes.
  2. Meanwhile heat the oven to 200 °C (conventional). Trim the roots and dark green top of the leek, slice it into thin rounds and rinse well; peel the potatoes and slice them very thinly.
  3. Heat half the oil in a frying pan over a medium heat and fry the leek and potatoes with the rosemary sprig for 10 minutes, stirring, until the potatoes are nearly tender and the leek soft; season and remove the rosemary.
  4. Oil a small baking tin, spread the vegetables in it and pour the batter over.
  5. Bake for 20 minutes, until the frittata is puffed, golden and firm in the centre; let it rest for a few minutes before cutting.
  6. Wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve with the frittata.

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