Bombay Potato Frittata with Tomato Chutney

A flavourful dish that blends the classic Italian frittata with the vibrant, spicy flavours of Bombay. Potatoes are complimented by cumin, chili and ginger.

Prep Time 10 mins
Cooking Time 30 mins

Serves 4

The best type of potato for this recipe is a Smooth
variety such as Desiree or Vivaldi

Recipe contains: Dairy, Egg

Ingredients

400g smooth potatoes, 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 yoghurt
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

Nutrient

Amount

Range

Calories
Fat
Saturated Fat
Sugars
Salt

575
26.2g
6.7g
14.9g
0.8g

-
High
High
Low
Low

From AHDB. Per Serving. % Relates to daily amount. Find out more.

Method:

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. Meanwhile, 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.

Nutritional information is from AHDB It is intended as a guide only with no guarantee to its accuracy. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Bombay Potato Frittata with Tomato Chutney? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Autumn, Breakfast & Brunch, Lunch & Dinner, Mains, Spring, Under 30 mins, Vegetarian, World Flavours

Find more recipes that use Smooth
potatoes such as Desiree or Vivaldi.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

The best type of potato for Bombay Potato Frittata with Tomato Chutney
is a Smooth
variety such as Desiree or Vivaldi

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.