Tunisian Potato and Rosemary Frittata (Egg-Free) with Chickpea Flour

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 2 tbsp Olive Oil
• 1 large Potato
• 1/2 medium Onion
• 1 tbsp Fresh Rosemary
• 1/2 tsp Harissa Paste
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a bowl, whisk together chickpea flour and water until smooth. Let it sit for 10 minutes.
3. 3Heat olive oil in an oven-safe skillet over medium heat.
4. 4Add diced potato and onion and cook until softened, about 8-10 minutes.
5. 5Stir in rosemary, harissa paste (if using), salt, and pepper.
6. 6Pour the chickpea flour mixture over the potatoes and onion. Stir to combine.
7. 7Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown.
8. 8Let cool slightly before slicing and serving.

Substitutions

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