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:
4
Per Serving %RI
KCAL 575 28%
Fat 26.2g 37%
Sat Fat 6.7g 33%
Sugar 14.9g 16%
Salt 0.8g 13%

Method

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

 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

200ml yoghurt

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

Ingredients

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.

 

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.  

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