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frittata

Purple potato frittata

A tasty autumn treat from Violife.

frittata

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.

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