|Sat Fat 26.2g||37%|
What could be better than a mixture of deliciously smooth potatoes complimented by spices of cumin, chili and ginger? Enjoy a taste of India with this aromatic Bombay Potato Frittata recipe perfect for a mid-week meal or a weekend treat.
For this recipe, dice the raw potatoes into 2cm cubes.
Preheat the oven to 220°C/200°C fan.
Boil the diced potatoes in salted water. Once cooked, drain, then return to the pot to dry.
Heat oil in a non-stick ovenproof frying pan (approx. 24cm). Add the cumin, mustard and coriander seeds and stir until fragrant 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 boiled 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 Rooster potatoes, cut into 2cm diced cubes
1tbsp groundnut oil
1tsp each of cumin seeds, mustard seeds, coriander seeds
1 small onion, finely sliced
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 (buy from the supermarket or use the ingredients below)
½ cucumber grated and wrapped in kitchen towel to dry
handful mint leaves, chopped
For the tomato chutney (buy from the supermarket or use the ingredients below)
1 handful cherry tomatoes
1 small red onion
2tsp onion seeds
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Indulge yourself with some comfort food and try this potato and turnip gratin, incredibly simple and quick to make and super tasty!
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!