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 26.2g 37%
Sugar 14.9g 16%
Salt 0.8g 13%

Method

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.

Ingredients

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
1tsp 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 (buy from the supermarket or use the ingredients below)
200ml yoghurt
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

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
1tsp 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 (buy from the supermarket or use the ingredients below)
200ml yoghurt
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

You may also like

Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish. 

  • Prep in: 15 mins
  • Cook in: 10 mins
Spanish Tortilla with Potato and Paprika Recipe

Low sat fat

Spanish Omeltte with Potato & Paprika Recipe

Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.

  • Cook in: 25 mins
Bacon and Cabbage potato skins

Potato Skins with Bacon and Cabbage

Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape? 

  • Prep in: 5 mins
  • Cook in: 20 mins
Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!

  • Prep in: 15 mins
  • Cook in: 25 mins