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

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

 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

Ingredients

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.

 

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.  

You may also like

Corned Beef Hash Recipe

Potatoes With Corned Beef Hash

Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!

  • Prep in: 10 mins
  • Cook in: 30 mins
Jo Pratt's hearty potato soup recipe
  • Prep in: 10 mins
  • Cook in: 25 mins
Broccoli Stilton Apple Potato Ramekins

Broccoli Stilton Apple Potato Ramekins

Broccoli, Stilton and Apple Potato Ramekins Recipe

The combination of broccoli, Stilton and apple creates a delicious rich flavour in this dish. Enjoy these yummy ramekins as a starter, or served as party food. 

  • Prep in: 15 mins
  • Cook in: 15 mins
Potato dauphinoise recipe

Dauphinoise Potato Recipe Quick & Easy

Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.

  • Prep in: 15 mins
  • Cook in: 25 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo