Purple potato frittata
Servings
4
Prep Time
10 mins, cook time: 15 mins
Ingredients
1 pack Violife EPIC Mature Cheddar Flavour Grated (RRP £2.50. Available at Sainsburys)
140 g chickpea flour
3 medium courgettes, grated
500 g (purple) potatoes, thinly sliced
1 large onion or shallot, thinly sliced
¼ tsp baking powder
500 ml water
Small handful of fresh parsley, chopped
3 tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)
½ tsp turmeric
1 pinch of cayenne pepper
½ tsp freshly ground black pepper
¼ tsp sea salt
Thyme sprigs, to serve
Instructions
1. Preheat oven to 300° C.
2. Place 1 tbsp of olive oil in an ovenproof frying pan.
3. In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir.
4. Add water, ½ pack of Violife Epic Mature Cheddar Flavour Grated and whisk.
5. Add 1 tbsp olive oil and let the batter rest while you chop the vegetables.
In a frying pan shallow fry the onion with the potatoes and add the courgette and the parsley.
6. Pour batter on top of the veggies and place in the oven for 10 minutes on grill.
7. Sprinkle with remaining Violife Epic Mature Cheddar Flavour Grated and thyme to serve.