Dairy-Free & Egg-Free Israeli Potato and Onion Frittata (Kugel Yerushalmi)
A comforting and flavorful potato and onion frittata, adapted to be dairy-free and egg-free, using a chickpea flour batter.
20m prep + 60m cook6 servings
DAIRY-freeEGG-free
280 cal|8g protein|40g carbs|10g fat|6g fiber
Ingredients
- 4 medium Potatoes
- 3 large Onions
- 1 cup Chickpea flour (besan)
- 1 cup Water
- 1/4 cup Olive oil
- 1 tsp each Spices (black pepper, paprika, turmeric)
- 1 tsp Salt
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Grate potatoes and onions coarsely.
- 3In a large bowl, whisk together chickpea flour, water, black pepper, paprika, turmeric, and salt to form a smooth batter.
- 4Add grated potatoes and onions to the batter and mix well.
- 5Pour olive oil into a 9x13 inch baking dish. Heat in the oven for 5 minutes.
- 6Carefully pour the potato mixture into the hot baking dish.
- 7Bake for 50-60 minutes, or until golden brown and set.
- 8Let cool slightly before slicing and serving.
Substitutions
Eggs → Chickpea Flour
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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