Bombay Potato Frittata with Tomato Chutney

Per Serving

RI%

KCAL

575

28%

Fat

26.2g

37%

Sat Fat

6.7g

33%

Sugar

14.9g

16%

Salt

0.8g

13%

Prep in:

10 mins.

Cook in:

20 mins.

Serves:

4 Cost per Serving

Potato Type

Smooth

Ingredients

400g smooth potatoes, such as Desirée or Vivaldi, 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

Method:

A flavourful dish that blends the classic Italian frittata with the vibrant and spicy flavours of Bombay.

Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Boil the potatoes for 10-15 minutes, or until tender, drain and return to the pan.
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, chillies, ginger and garlic. Season and continue to cook for a few minutes.
Add the tomatoes, potatoes and the coriander, stir gently and cook for 2-3 minutes
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).
Transfer the pan to the oven for 7-10 minutes until cooked through.
Meanwhile, in separate bowls, mix the raita and chutney together and set aside.
Cut the frittata into wedges and serve with generous spoons of raita/chutney and reserved coriander leaves.

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