Bombay Potato Frittata With Tomato Chutney

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.

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