Eggless gluten-free potato frittata! 

This potato frittata is amazing for a lunch or a breakfast or, even for a dinner meal because it has proteins, vitamins, carbs and loadsa taste and of course, it tastes superb! And oh, very easy to make, I must say...
INGREDIENTS:
3-4 medium potatoes (approximately 650 g)
145ml water
50 g chickpea flour
1/2 tablespoon lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon baking soda or baking powder
Salt to taste
Nutritional yeast to taste (I have used 1/2 tablespoon)
Vegan butter
Olive oil
METHOD:
Cut the potatoes into bite-size, then place them in a pot and add water and a teaspoon of salt.
Bring the potatoes and water to a boil then lower to a high simmer and allow the potatoes to cook. Once the potatoes are fully cooked, drain the potatoes. If you haven’t peeled the potatoes yet, peel them and reserve.
In a a bowl, add the chickpea flour, salt and pepper, and the optional nutritional yeast, then add water and stir to combine.
Add the baking powder or baking soda and lemon juice, mix to combine again, and add the potatoes to the bowl and mix to incorporate.
In a small or medium skillet, add olive oil and vegan butter and when it’s hot add the potatoes.
Allow the frittata to cook for 4 to 5 minutes on medium-low heat then with the help of a plate, flip the frittata, add more oil and vegan butter to the skillet, then add the tortilla back to the skillet with the uncooked part of the frittata facing down
Cook it for another 4 to 5 minutes and it’s ready!
TIP: If you would like the frittata to taste more like eggs you can add black Himalayan sea salt instead of regular salt. This will provide an “eggy” taste to the frittata.
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