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Farifrittata with mushrooms and potatoes
ingredients
servings
4
Chickpea flour
80 oz
Water
180 fl oz
Turmeric
1/2 teaspoon
Fresh rosemary
1 sprig
Champignon mushrooms
150 oz
Potatoes
2 unit
Onions
1 half
Extra virgin olive oil
1 spoon
Black pepper
to taste
Salt
1 pinch
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.
