Spice up your eggs with this Bombay Potato Frittata recipe. A meal in itself, this frittata can be eaten warm, or cooled and packed into lunchboxes and picnics, or even enjoyed as a protein packed snack, if you cut it up into smaller pieces.
Flavoured with typically Indian spices, the aromas and flavours will knock your usual omelettes out the park, making this a go to recipe on a regular basis.
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Bombay Potato Frittata
- Total Time: 50 minutes
- Yield: 2 1x
Description
An Indian twist on a high protein favourite
Ingredients
4 new potatoes, sliced into 5mm rounds
100g baby spinach, chopped
1 tbsp rapeseed oil
1 onion, halved and sliced
1 large garlic clove, finely grated
½ tsp ground coriander
½ tsp ground cumin
¼ tsp black mustard seeds
¼ tsp turmeric
3 tomatoes, roughly chopped
2 large eggs
½ green chilli, deseeded and finely chopped
1 small bunch of coriander, finely chopped
1 tbsp mango chutney
3 tbsp fat-free Greek yogurt
Instructions
- Cook the potatoes in a pan of boiling water for 6 mins, or until tender.
- Drain and leave to steam-dry.
- Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
- Heat the rapeseed oil in a medium non-stick frying pan.
- Add the onion and cook over a medium heat for 10 mins until golden and sticky.
- Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more.
- Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
- Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture.
- Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
- Leave to cool, then slice into wedges.
- Mix the mango chutney, yogurt and remaining fresh coriander together.
- Serve with the frittata wedges.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 317