|Sat Fat 6.7g||33%|
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.
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
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
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing
Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!
This campaign was originally produced in the framework of a programme co-financed by the European Union