- 500g potatoes - peeled and chopped into 2cm pieces
- 2 red/orange peppers - chopped into 2cm pieces
- 200g asparagus - chopped into 2cm pieces
- 8 spring onions - sliced
- 4 garlic cloves - crushed
- 2 cups chickpea/gram flour
- 1/4 cup nutritional yeast
- 1 tsp baking powder
- 2.5 cups water
- Olive oil (for brushing the spring form dish and frying the vegetables)
- Salt & pepper
- Preheat the oven to gas mark 6/200c.
- Once you've chopped all the vegetables, pop a frying pan or wok over a medium heat and add a splash of olive oil.
- Let the oil heat up then pop the potatoes into the pan. The potatoes will take a while longer to cook than the vegetables, it will take up to 10 minutes. Test the potatoes by putting a fork into them, once they've started to soften slightly it's time to add the rest of the vegetables.
- Add the garlic and cook for a few minutes – garlic burns really easily so be careful that the heat isn't up too high.
- Once the veggies are almost done chuck in the spring onions for one minute and season with lots of salt and pepper.
- Set the vegetables aside. It's time to make the batter.
- In a big bowl, add the chickpea flour, nutritional yeast, baking powder and water.
- Whisk everything up until all the lumps are out. The batter will be quite thin – it's supposed to be like this.
- Grease a 20cm spring form dish with olive oil then place the vegetables in it.
- Pour the 'egg' mixture over the vegetables (making sure the spring form is locked in place!).
- Pop in the oven for 30-40 minutes (depending on your oven). Use a knife or a skewer to check if it's done after 30 minutes. Press the knife/skewer into the middle and if it comes out pretty clean you'll know it's done.
- Let the frittata stand for around 10 minutes before removing from the tin to make sure it's set.
- Category: Dinner
- Method: Oven-bake, Saute
- Cuisine: Spanish
Keywords: Vegan Frittata