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Bombay potato frittata

Two slices of Bombay potato frittata

Bombay potato frittata

Name: Bombay potato frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 4 new potatoes sliced into 5mm rounds; 100g baby spinach chopped; 1 tbsp rapeseed oil; 1 onion halved and sliced; 1 large garlic clove finely grated; ½ tsp ground coriander; ½ tsp ground cumin; ¼ tsp black mustard seeds; ¼ tsp turmeric; 3 tomatoes roughly chopped; 2 large eggs; ½ green chilli deseeded and finely chopped; 1 small bunch of coriander finely chopped; 1 tbsp mango chutney; 3 tbsp fat-free Greek yogurt

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.50 ratingsRate

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Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 new potatoes

sliced into 5mm rounds
100g baby spinach

chopped
1 tbsp rapeseed oil
1 onion

halved and sliced
1 large garlic clove

finely grated
½ tsp ground coriander
½ tsp ground cumin
¼ tsp black mustard seeds
¼ tsp turmeric
3 tomatoes

roughly chopped
2 large eggs
½ green chilli

deseeded and finely chopped
1 small bunch of coriander

finely chopped
1 tbsp mango chutney
3 tbsp fat-free Greek yogurt

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Nutrition: Per serving

kcal317

low
fat12g

low
saturates2g
carbs29g
sugars16g
fibre6g
protein20g
salt0.6g

Method

step 1

Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
step 2

Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
step 3

Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
step 4

Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.

Recipe from Good Food magazine, February 2020

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A star rating of 4.5 out of 5.50 ratings

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