Potato Zucchini Frittata
Golden on the outside, soft and savoury on the inside, this gluten-free potato and zucchini frittata is the kind of simple, wholesome dish you'll come back to again and again. Packed with hearty potatoes, fresh zucchini, and lots of flavour, it's a satisfying plant-based twist on a classic favourite; perfect as a starter, for lunch, or an easy weeknight dinner served with a crisp side salad.
Serves 8 | Prep time: 30 mins | Cooking time: 60 mins
INGREDIENTS
- 7 to 8 medium potatoes
- 1 cup chickpea flour
- 1 cup water
- 1 pack of silken tofu (300g/10.6oz)
- 4 to 5 Tbsp olive oil
- 1/2 medium zucchini, grated
- 5 Tbsp nutritional yeast powder
- 2 tsp dijon mustard
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper
- salt & pepper to taste
METHOD
- Peel potatoes, cut into large chunks, boil, then mash.
- Pre-heat oven to 190C/375F.
- In a large bowl whisk the chickpea flour and water.
- Add the tofu and oil, and combine well using a stick blender. (If you don’t have a stick blender, use a normal blender to blend the chickpea batter, tofu and oil until smooth).
- Stir through the grated zucchini, nutritional yeast, dijon mustard, turmeric, cayenne pepper, and salt and pepper to taste (adjust accordingly).
- Add the mashed potatoes and combine well to form a thick batter.
- Line a tin with baking paper, pour the frittata mixture in and bake for about 45 minutes.
- Cool on a wire rack then remove from tin, and serve.
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LunchStartersGluten Free
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A friend made this recipe recently and it was phenomenal! So tasty and satisfying, and thankfully it’s GF (I’m gluten intolerant as well as vegan). This is something you could make for friends or family, because it serves 8 people and only takes about 30 mins to prep.
Thanks for your comment Erik! Glad you enjoyed the frittata :)