Drive away with green broad beans and ricotta
second courses from world
Farifrittata with mushrooms and potatoes
Farifrittata with mushrooms and potatoes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The farifrittata provides a base of chickpea flour, which I then added mushrooms and potatoes. Excellent both freshly prepared and cold to fill the sandwiches.
preparation
step 1
First cut the onion into thin slices and diced the potato. Place the vegetables in a good non-stick pan and season with salt, pepper and oil. Add a little water and cook over low heat and cover for a few minutes.
step 2
Meanwhile, clean the mushrooms and cut them into slices that are not too thin. When the potatoes are half cooked, add them to the other vegetables and add the herbs.
step 3
While the mushrooms are cooking, prepare the batter by combining all the dry ingredients in a bowl. Add the water a little at a time and mix it all with a whisk. You will need to obtain a consistency similar to that of the beaten eggs.
step 4
When the vegetables are cooked, lower the flame and add the batter. Using a spatula or spoon, spread it evenly so that the vegetables and batter are well blended.
step 5
Put the lid on and cook the fire over very soft heat until the whole surface is well toned (it will take about 15 minutes).
step 6
At this point, with the spatula gently detach the farifittata from the edges of the pan and turn it helping with a plate.
step 7
Complete the cooking without the lid and slightly more lively fire so that the second side becomes well golden.