Hiya and welcome, you’ve just found my baked potato and spinach frittata. It’s an easy, gluten-free, vegan recipe that’s hearty, satisfying, and perfect for making ahead. Here is the recipe… a brilliant addition to your repertoire. It slices beautifully, can be enjoyed hot or cold, and is ideal for lunchboxes, picnics, hiking adventures or as part of a colourful lunch or dinner spread.
This baked potato and spinach frittata is one of those recipes that tastes just as good the next day. I actually invented this recipe at the weekend whilst cooking for a beautiful group on retreat in South Wales. I needed something that could be prepared for a crowd, sliced neatly and served alongside fresh salads. It was a great success, and they ate every morsel!
I served it alongside a medley of salads, including a raw beetroot slaw, smoked paprika hummus and a vibrant quinoa salad. Together they made a simple but abundant plant-based feast.
Why you’ll love this baked potato and spinach frittata
- Naturally gluten-free
- Completely vegan and egg-free
- Rich in plant-based protein
- Perfect served hot or cold
- Great for meal prep and lunchboxes
- Ideal for picnics and hiking food
- Made with simple, everyday ingredients
- Easy to make for a family or a larger group
Chickpea flour is the secret to the best baked potato and spinach frittata
The magic ingredient in this vegan frittata is trusty chickpea flour (also known as gram flour or besan flour).
As the frittata bakes, the chickpea batter firms up beautifully, holding everything together without the need for eggs. It creates a satisfying texture whilst adding a welcome boost of plant-based protein. People often compare it to quiche, but without the egg.
Chickpea flour is one of my favourite gluten-free ingredients to cook with because it’s naturally inexpensive and incredibly versatile. I always keep some in the cupboard.
Why I add passata
I also add passata (sieved tomatoes), which you can usually buy in a bottle, carton or jar.
It does two useful jobs.
Firstly, it softens and balances the naturally nutty flavour of the chickpea flour, which some people find a little strong on its own.
Secondly, together with the water, it provides just the right amount of moisture so the batter bakes into a beautifully tender slice.
If you’re not familiar with passata (it has different names around the world), I’ve written a separate guide explaining exactly what it is and the different names it goes by.
If you don’t have any, simply blend a tin of tomatoes until smooth and use that instead.
If you have a tomato allergy, just replace the passata with extra water. The recipe still works fine.
The key is getting the batter consistency right
Take a minute or two to whisk the batter until it’s completely smooth, with no lumps of chickpea flour remaining. I normally use a hand blender or blender to make it super smooth.
Once baked, the chickpea batter transforms into a firm, sliceable texture that’s somewhere between a traditional frittata and a savoury bake. The edges become lightly golden whilst the middle stays tender and moist.
Perfect for meal prep
One of the things I love most about this recipe is how well it keeps.
Once cooled, simply store the slices in an airtight container in the fridge for up to 3-4 days. They’re just as delicious eaten cold as they are gently reheated, which makes them perfect for packed lunches, picnics or taking with you on a day out in the hills.
Serving ideas
This potato and spinach frittata is lovely served on its own, but I especially enjoy it with a selection of fresh salads and dips.
Some of my favourite accompaniments are:
- Beetroot raw slaw
- Smoked paprika hummus
- Quinoa salad
- A crisp green salad
- Homemade fermented vegetables
It’s one of those recipes that feels equally at home as part of a relaxed family lunch, a buffet table, a retreat feast or tucked into a backpack before heading off for a day’s adventure.
I hope you enjoy this baked potato and spinach frittata as much as my lovely retreat group did.
Baked Potato & Spinach Frittata - vegan, gf
A delicious crustless gluten-free pie made with chickpea flour as the base to hold everything together (a bit like quiche) and leftover potatoes and spinach. Baked, not fried.
Ingredients
- 500g cooked potatoes (approx)
- 200g chickpea flour (or gram/besan flour)
- 100g baby spinach
- 250ml passata (see notes)
- 250ml water
- 1 teaspoon sea salt
- 1 heaped teaspoon cumin seeds
- ½ teaspoon black or white pepper
- ½ teaspoon smoked paprika
- 2 heaped tablespoons ground coriander
Instructions
- If you are not using leftover potatoes, then boil your potatoes until cooked and drain off all water. Chop them into small pieces.
- Chop up your baby spinach so that it can spread more evenly in the batter.
- Add the liquid to the chickpea flour. Mix thoroughly as you add the liquid to make sure there are no lumps and the flour is evenly mixed. It helps to add liquid slowly for even mixing by hand. The best way is to blend it with a hand blender or put it into a jug blender for a rapid, lump-free batter.
- Mix all of the remaining ingredients in.
- Pour everything into a parchment-lined baking tin or oven-proof dish. Use a 9 – 10″ round tin or flan dish if possible (you can vary this depending on what you have available; you'll just get a thicker pie if it's much smaller, and need to cook for a bit longer).
- Prepare and arrange any toppings such as tomatoes or sweet pepper. Placing a thin layer of toppings is best. Please avoid adding more chunky toppings, as they increase overall cooking time.
- Bake in a pre-heated oven at around 190C for about 25 to 35 minutes, depending on your oven and how thick your pie is.
Notes
What is Passata? Read Here
Passata: if you don't have passata just blend up a can of tinned tomatoes and use that instead.
My top vegan chickpea flour recipe…
My full collection of GF Vegan plant-based meals here…
Gluten-free Vegan Meals Recipe Collection
Pin baked potato and spinach frittata for later…
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