Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves 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. Boil the potatoes in salted water until tender, drain, then return to the pot to steam dry.

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, chilli powder and flakes, and the ginger and garlic. Season with salt and cook everything for several minutes.  Add the tomatoes to the pan and coat well, followed by the potatoes and chopped coriander. Stir to coat everything thoroughly and cook for a couple more minutes.

Add beaten eggs. Cook over a low heat 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), then transfer to the oven until cooked through (7-10 minutes). 

Serve in wedges with generous spoons of raita/chutney and reserved coriander leaves.

Ingredients

400g smooth potatoes (such as Desiree), cut into 2cm cubes

1tbsp groundnut oil

1tsp each of cumin seeds, mustard seeds, coriander seeds

1 small onion, finely sliced

1 tsp turmeric

¼tsp each of chilli powder and chilli flakes

2 garlic cloves, finely chopped

2cm piece ginger, finely chopped

2 tomatoes, sliced into 8 wedges each

½ small bunch fresh coriander (10g), stalks and leaves finely chopped, some leaves reserved for serving)

6 eggs, lightly beaten and seasoned

For the raita

200ml yoghurt

½ cucumber grated and wrapped in kitchen towel to dry

handful mint leaves, chopped

For the tomato chutney

1 handful cherry tomatoes

1 small red onion

2tsp onion seeds

400g smooth potatoes (such as Desiree), cut into 2cm cubes 1tbsp groundnut oil 1tsp each of cumin seeds, mustard seeds, coriander seeds 1 small onion, finely sliced 1 tsp turmeric ¼tsp each of chilli powder and chilli flakes 2 garlic cloves, finely chopped 2cm piece ginger, finely chopped 2 tomatoes, sliced into 8 wedges each ½ small bunch fresh coriander (10g), stalks and leaves finely chopped, some leaves reserved for serving) 6 eggs, lightly beaten and seasoned For the raita 200ml yoghurt ½ cucumber grated and wrapped in kitchen towel to dry handful mint leaves, chopped For the tomato chutney 1 handful cherry tomatoes 1 small red onion 2tsp onion seeds

You may also like

Roasties and Vegetables with Red Pepper Dip Recipe

Roasted Potatoes and Vegetables with Red Pepper Dip Recipe

Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative. 

  • Prep in: 10 mins
  • Cook in: 40 mins
Mozzarella, Plum Tomato and Roasties Salad Recipe

Roast Potato Salad with Mozzarella & Plum Recipe

Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg. 

  • Prep in: 10 mins
  • Cook in: 20 mins
Danish potato pancake recipe

Pancake Day Recipe 2018 - Danish Potato Pancakes

This Pancake Day 2018 why not try a something with a twist, this savory pancake recipe comes with a household favourite, the potato! With the potato at heart of the dish it allows the flavours of salmon and asparagus to mingle with the delicious pancake base. Savoury pancakes are just as easy and quick as their sweet counterpart and are Perfect for Pancake Day!

 

  • Prep in: 10 mins
  • Cook in: 10 mins
Indian inspired potato and chickpea masala recipe

High fibre

Potato & Chickpea Masala Curry Indian Inspired

The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!

  • Cook in: 30 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo