Eggless Vegetable Frittata

24th March, 2020

I ran out of eggs yesterday and being in #selfisolation I haven’t been able to get any. I love to do a tortilla, being of Spanish origin, and I often do these when I have leftover roast potatoes from Sunday’s dinner. So as not to break with tradition, I found a way around the absence of eggs! Here it is…

Serves 4-6 | 25 mins | 60 mins

Ingredients

The Frittata:
200g chickpea flour
600g water
Salt and pepper

For the filling:
150g mushrooms
75g broccoli
250g leftover roast potatoes
12 cherry tomatoes
2 – 3 garlic cloves, unpeeled
1 onion, diced
Cold-pressed rapeseed oil
Salt and pepper
1 generous handful of basil

To serve:
Seasonal salad, dressed.

Method

First, make the batter. Sift the chickpea flour into a bowl and slowly whisk in the water. Make sure you beat it until smooth with the first addition of water, whilst it’s still thick – the more water you add, the harder it will be to whisk out the lumps. Once you get lumps, you never get rid of them!

When you have a smooth batter, quite thick like cream or a crepe batter, cover it with a plate and let it rest for at least 3 – 4 hours at room temperature. If you want to make it ahead of time leave it in the fridge until you’re ready to use it.

While the batter is resting prepare your filling.

I use leftover roast potatoes, typically from a Sunday lunch, as these give a lovely flavour to the omelette. Roast the other vegetables on a tray or saute in a frying pan. If you’re roasting them, they’ll need 25 minutes in a 180C oven, sauteeing is much quicker.  Whichever your preferred method, toss the vegetables in olive oil and season with salt and pepper before cooking. You can prepare the vegetables ahead of time.

Preheat the oven to 180C. Line the baking tray with your greaseproof paper.

Turn the oven to 220C and assemble the frittata.

Uncover the batter, add a generous pinch of salt and a good crack of pepper, then whisk it up again to make sure it’s even – it will have separated a bit whilst resting. Pour this carefully into the tin over the vegetables.

Bake in the oven until set but with a slight wobble (think omelette or custard tart). Cook at 220C for 15 minutes, then turn the oven down to 200C and cook for a further 15 minutes. It will take longer than you think, and you can always check how set the centre is with a knife or skewer as you would with a cake.

Once cooked, let it cool in the tin for 5 – 10 minutes, then lift it out onto a board, cut and serve with a dressed seasonal salad. Eat hot!

Keeps well in the fridge for reheating and serves well as a lunch for the kids the next day. They won’t eat the salad so I tend to serve it with cucumber batons, strawberries (if I have them) and carrot batons and houmous.

 

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