Bombay Potato & Pea Frittata (Gluten Free)

A vegan Bombay sweet potato & pea frittata -lightly spiced Indian spiced potatoes with soft caramelised onions in an eggy mix. Great for brunch or lunch.

Bombay potato & pea frittata (gluten free)

I’ve just had a wonderful day at Fare Healthy; I talked on a panel about all things organic with the Soil Association, met some of my lovely blogging friends (Sara of Shiso Delicious and Nina of Nourish Atelier), had some quick business meetings (so many exciting projects coming up) and then helped lovely Nina with her food demo.

It was a great event with tons of inspiring speakers, health brands and entrepreneurs. Definitely feeling inspired.

This is one of my more creative recipes, I would say, a vegan Bombay sweet potato & pea frittata.

So how do you create an eggless frittata? As usual, I did lots of research and then came up with my own Niki version.

I decide to added in some of my favourite flavours here, so lightly spiced Indian spiced potatoes with soft caramelised onions and then the eggy part is made from a combination of firm silken tofu blitzed with almond milk, gram flour, nutritional yeast for a cheesy flavour and some lovely seasonings such as Dijon mustard, tamari & turmeric.

It came out really well, tasty, gooey and really quite eggy textured.

I would love to hear what you think about this one.

Bombay potato & pea frittata (gluten free)

Bombay Potato & Pea Frittata (Gluten Free)

A vegan Bombay sweet potato & pea frittata -lightly spiced Indian spiced potatoes with soft caramelised onions in an eggy mix. Great for brunch or lunch.
4-6 servings
5 from 3 votes


  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 small sweet potato chopped into small cubes
  • 1 medium potato into small cubes
  • 3 cloves garlic sliced
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • Pinch sea salt

For the egg mix

  • 1 pack silken tofu firm
  • 1/2 cup almond milk
  • 3 tbsp nutritional yeast
  • 2 tbsp tamari/soy
  • 1 tsp Dijon mustard
  • 1/2 cup gram flour
  • 1 tsp sea salt
  • 1/2 tsp turmeric

To stir in

  • 1 flax egg - 1 tbsp flax 3 tbsp water
  • 2 cups peas

For the crushed peas

  • 1 cup peas
  • Squeeze lemon juice
  • Big pinch sea salt
  • Handful fresh mint

For the pickle

  • 1/2 cucumber
  • 1 tbsp organic apple cider vinegar
  • Splash maple syrup
  • Pinch sea salt
  • 1 tbsp black sesame seeds


  • Boil the potatoes in salted water for 5 mins until just tender. Drain well.
  • Add the onion to a medium saucepan and fry for approx 8 minutes until the onion are soft. Add the potatoes and sauté with the onions for a couple of minutes. Add garlic and then the spices and fry for a further minute. Remove from the heat.
  • Make the flax egg by adding the flax and water to a small pot. Leave for a few minutes.
  • Add all the egg mix ingredients to a food processor and blitz until smooth & creamy. Remove from the processor and stir in the peas.
  • Spoon the potatoes and onions into 1 large high sided loose bottomed cake tin or two medium loose bottom tart dishes greased with a little oil, then poor in the egg mix. Smooth out.
  • Bake on gas Mark 4/190c for 45–50 minutes (depending on your oven) until set and a little brown around the edges. Test that it’s set by inserting a skewer into the middle (just like a cake) if it’s clean when withdrawn it’s set. If not, pop back into the oven for a few more minutes, then test again.
  • Allow to cool before removing from the cake tin.

To make the minty peas

  • Add the ingredients to a mini chopper and blitz briefly.

To make the quick pickle

  • Cut the cucumber into very thin slices
  • Add everything to a mason jar and shake to combine.

More Recipes with Sweet Potatoes, Peas or Tofu

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My top 10 healthy and light vegan dinners

8 Responses

  1. 5 stars
    This is really yummy. I made the recipe into 6 large muffins, and served with a beetroot relish. Hearty and tasty, I’ll make again. Thank you for another great recipe 🙂

  2. 5 stars
    Loved the silky texture in this frittata. I used pumpkin as that’s what i had in the fridge. It worked well as leftovers and I reheated in the microwave. I will definitely make this again!

  3. I’m going to make this right now! Do we eat it at room temp or warm it up? Perhaps it doesn’t matter.

  4. Potatoes and peas cooked in an easy onion tomato and spice sauce and garnished liberally with cilantro. However, they are a great source of potassium, C vitamins, manganese, and fibre esp if eaten with the skin.

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