Egg-Free Persian Frittata with Potatoes and Herbs

Ingredients

• 2 medium Potatoes
• 1 cup Chickpea flour
• 1 cup Water
• 1/2 cup Fresh cilantro
• 1/4 cup Fresh dill
• 1/4 cup Green onions
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Baking Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and dice the potatoes into small pieces.
2. 2In a bowl, whisk together chickpea flour, baking powder, water, turmeric, cumin, salt, and pepper until smooth. Let it sit for 10 minutes.
3. 3Chop the fresh cilantro, dill, and green onions.
4. 4Steam or boil the diced potatoes until they are tender, about 10-15 minutes. Drain well.
5. 5Heat olive oil in an oven-safe skillet over medium heat. Add the steamed potatoes to the skillet and cook for a few minutes until lightly browned.
6. 6Add the chopped herbs and green onions to the skillet. Pour the chickpea flour batter over the potatoes and herbs, ensuring it is evenly distributed.
7. 7Cook on the stovetop for 5 minutes, then transfer to a preheated oven at 175°C and bake for 25 minutes, or until golden brown and set.
8. 8Let it cool slightly before slicing and serving.

Substitutions

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