Bombay Potato Frittata with Tomato Chutney
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCAL 575 | 28% |
| Fat 26.2g | 37% |
| Sat Fat 6.7g | 33% |
| Sugar 14.9g | 16% |
| Salt 0.8g | 13% |
Method
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Boil the potatoes for 10-15 minutes, or until tender, drain and return to the pan.
- Heat oil in a non-stick ovenproof frying pan (approx. 24cm). Add the cumin, mustard and coriander seeds and stir until aromatic and the mustard seeds are popping.
- Add the onion and cook for 5 minutes, before adding the turmeric, chillies, ginger and garlic. Season and continue to cook for a few minutes.
- Add the tomatoes, potatoes and the coriander, stir gently and cook for 2-3 minutes
- Add the eggs, reduce the heat and cook until the frittata is mostly set (about 5 mins, by which point the edges will have come away from the pan but the centre will still be liquid).
- Transfer the pan to the oven for 7-10 minutes until cooked through.
- Meanwhile, in separate bowls, mix the raita and chutney together and set aside.
- Cut the frittata into wedges and serve with generous spoons of raita/chutney and reserved coriander leaves.
Ingredients
400g smooth potatoes (such as Desirée), cut into 2cm cubes
1 tablespoon groundnut oil
1 teaspoon each of dried cumin seeds, mustard seeds, coriander seeds
1 small onion, peeled and finely sliced
1 teaspoon ground turmeric
¼ teaspoon each of dried chilli powder and dried chilli flakes
1 x 2cm piece ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tomatoes, sliced into wedges
½ small bunch fresh coriander, finely chopped
6 eggs, lightly beaten and seasoned
Extra fresh coriander leaves, to garnish
For the raita:
200ml natural yogurt
½ cucumber grated and dried
Handful freshly chopped mint leaves
For the tomato chutney:
1 handful cherry tomatoes
1 small red onion, peeled and finely chopped
2 teaspoons dried onion seeds
