Bombay Potato & Pea Frittata (Vegan & 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 Nourish Atelier), had some quick business meetings (so many exciting projects coming up) and then helped lovely Nina with her food demo (I say helped – maybe I hindered ?).

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 on this one!

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  4 - 6 servings
  15 minutes preparation time
  1 hr cook time


  • 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
  • Egg mix;
  • 1 pack silken tofu firm
  • 1/2 cup almond milk
  • 3 tbsp nutrional yeast
  • 2 tbsp tamari
  • 1 tsp Dijon mustard
  • 1/2 cup gram flour
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 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


  1. Boil the potatoes in salted water for 5 mins until just tender. Drain well.
  2. Add the onion to a medium saucepan and fry for aprox 8 minutes until the onion are soft. Add the potatoes and saute with the onions for a couple of minutes. Add garlic and then the spices and fry for a further minute. Remove from the heat.
  3. Make the flax egg by adding the flax and water to a small pot. Leave for a few minutes.
  4. Add all the egg mix ingredients to a food processor and blitz until smooth & creamy. Remove from the processor and stir in the peas.
  5. 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.
  6. 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.
  7. Allow to cool before removing from the cake tin.

To make the minty peas; 

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

To make the quick pickle; 

  1. Cut the cumcumber into very thin slices
  2. Add everything to a mason jar and shake to combine.


  1. Natalia on March 9, 2017 at 8:19 am

    Mmmm, such a lovely recipe, Niki! Sounds so interesting, I need to make it too especially because it sounds such a clean recipe!

    • Niki on March 18, 2017 at 8:46 pm

      Hey Natalia
      So so glad you like it!
      Love & hugs xxx

  2. Web Hosting on August 10, 2017 at 3:38 pm

    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.

    • Niki on October 19, 2017 at 9:50 am

      Definitely! xx

  3. Vonita on July 18, 2018 at 4:11 pm

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

    • Niki on July 20, 2018 at 12:12 pm

      Both is really good.
      Love Niki xx

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