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Vegan Potato Frittata

Vegan Potato Fritta is plant based, gluten free and made with potatoes, garlic, spinach and mixed with a creamy tofu.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast, vegan
Cuisine: Vegan
Keyword: breakfast
Servings: 6
Author: Shelly Hughes

Equipment

Ingredients

Vegetable Saute

  • 3 cups potatoes, peel and cubed (1/2 inch cubes) 3-4 potatoes Yukon or Red Potatoes
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup water (oil free saute)
  • 3 cup spinach, chopped
  • salt and pepper to taste optional

For the Blender or food processor (make the batter/egg substitute)

  • 14 oz Firm tofu (drained, no need to press)
  • 1 tbsp cornstarch replace with arrowroot
  • 3 tbsp nutritional yeast
  • 1/2 cup water or unsweetened non dairy milk, (soy, almond, etc)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp red pepper flakes optional
  • 2 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp pepper
  • 1/4-1/2 tsp salt to taste

Instructions

  • Preheat the oven to 375 degree F.

Prepare the potatoes and onions

  • Add the potatoes to a pot and cover with inch of cold water. Once the potatoes beging to boil turn down to a rapid simmer. Use a fork to check tenderness. They are cooked when fork tender about 12-15 minutes. Drain the potataoes and added the cooked potatoes to bowl.
  • While cooking, saute the onions and garlic. A pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
  • Transfer the sauteed onions and garlic to the bowl with cooked potatoes and genrtly mix together.
  • Add in the chopped spinach and gently fold together. It is best add in the spinach while the potatoes and onions are warm to soften the spinach.

Tofu Batter (Egg Substitute)

  • In a food processor or blender add in the tofu, non dairy milk or water and the rest of the ingredients and blend to combine until smooth. Season to taste with salt and pepper.

Assemble/Bake

  • Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.
    Optional. If you sauteed the veggies in an oven safe pan you can add in the potatoes and spinach and stir tohether. Add in the tofu batter and gently fold together and bake the frittata directly in that pan instead of trasferrring the frittata to a pie dish or springform pan.
  • Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days.
    Can be served warm or at room temerpature.

Notes

Refrigerate and store any left overs for up to 4-5 days.