Four days ago, I learnt what I already suspected for some time, which is that I am allergic to many things including a long list of food allergies. What I didn’t expect was to also be allergic to eggs. In fact, until a week ago, I had eggs almost everyday especially for breakfast. Now these days are over, and after the shock of the first day, and the bother of the second, I already am in “experimentation mode”.
I have a lot of homework to do and some testing, as I said the list is quite long and includes everyday ingredients like tomato or wheat. So, this weekend, I tried a few things. Some of them worked, others not really, but this frittata was a real success.
Few years ago, I tried to make pakoras (indian veggies fritters) with chikpea flour, and I noticed that the outside of the fritters was crispy, but the inside had an eggy texture. It was good, but like I said it was kind soft and crispy at the same time. Since then, I make the same fritters and it gave me the idea to experiment if it could turn into an “omelette”. I was scared to try the omelette so I opted for a frittata with a lot of potatoes and onions in it. I was so happy it turned well, I started searching on the internet if others did have “omelette recipes” and I found a lot of recipes. I think I will try some of those recipes to improve the texture. I hope you’ll enjoy.
Time: Prep Time- 15 min, Cooking time 30 min
Tools: food processor (optional), a small-medium frying pan, a big plate, eventually a steamer
- 4 medium potatoes
- 2 big onions
- Canola or sunflower oil (enough to fry a big batch of potatoes)
- 1 cup of chikpea flour
- 1/2 cup of water
- 1 1/2 tsp of salt + a pinch
1. Peel the potatoes and onions, and cut them in thin slices. I used my food processor with the slicing blade to speed up the process, but you can do it manually.
2. Add the 1 1/2 tsp of salt and mix it well.
3. Here you have two options, the healthy one and the other one:
a) Healthy option: Cook your Onions and potatoes in a steamer during 20 minutes or until the potatoes are done. Add pepper.
b) Authentic taste option: In a frying pan, put your potatoes and onions and cover it with frying oil. On medium heat, let it fry for around 20 minutes, but you need to stir the preparation, otherwise the potatoes in the bottom will burn and the potatoes on top, will not be cooked. Add pepper.
4. In a bowl, mix 1 cup of chikpea flour with 1/2 cup of water. Mix it well until you have a smooth paste. Add a pinch of salt and a pinch of pepper.
5. After 20 minutes, when your potatoes and onions are ready, if you chose :
- option a), remove them from the steamer and put them in a frying pan with 1/4 cup of frying oil.
- option b), remove all the excess oil from the frying pan.
6. Add the mixture of water and chikpea flour to your preparation and mix it well. You have to do it quickly, because the mixture of chikpea flour doesn’t interact as egg, and doesn’t spread like eggs would do.
7. Let it cook on medium-low heat, for around 5 minutes. When the bottom is done (like an omelette), take a plate, and gently swipe the frittata over the plate. The bottom of the fritatta on the frying pan shall be the one on the bottom of the plate. Turn it upside down in the frying pan, and keep cooking the other side around 5 minutes on medium-low heat.
To see the technique, please check the video of the following link:
That’s ready. Que aproveche!