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:


  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  2. Boil the potatoes for 10-15 minutes, or  until tender, drain and return to the pan.
  3. 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.
  4. 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.
  5. Add the tomatoes, potatoes and the coriander, stir gently and cook for 2-3 minutes
  6. 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).
  7. Transfer the pan to the oven for 7-10 minutes until cooked through.
  8. Meanwhile, in separate bowls, mix the raita and chutney together and set aside.
  9. 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