Everyday cooking
Purple Potatoes Frittata
Heart-warming and full of goodness! Deliciously simple Purple Potatoes Frittata made with chickpea flour, purple potatoes and Violife Grated Original.
![prep time]()
Cooking time15 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings4 portions
- 1 pack Violife Grated Original
- 140 g chickpea flour
- 3 medium zucchinis, grated
- ½ kg (purple) potatoes in thin slices
- 1 cup onion or shallot, thinly sliced
- ¼ tsp baking powder
- 2 cups water
- ½ cup fresh parsley, chopped
- 3 tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)
- ½ tsp turmeric
- 1/8 tsp cayenne pepper
- ½ tsp freshly ground black pepper
- ¼ tsp sea salt
- thyme sprigs, to serve
- Preheat oven to 300° C.
- Place 1 tbsp of olive oil in cast iron pan.
- In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir.
- Add water, ½ pack of Violife Grated Original and whisk until no lumps remain.
- Add 1 tbsp olive oil and let the batter rest while you chop veggies.
- In a frying pan shallow fry the onion with the potatoes and add the zucchini and the parsley.
- Pour batter on top of the veggies and place in the oven for 10 minutes on grill.
- Sprinkle with remaining Violife Grated Original and thyme to serve.
