This Bombay potato frittata is bursting with vibrant flavors and will put a smile on your face this fall. Not only is it warming and wholesome, but it is packed full of diverse nutrients and quality minerals.
Here’s how to make it.
Gather Ingredients
You will need 4 sliced new potatoes, 100g chopped baby spinach, 1 tablespoon rapeseed oil, 1 onion, 1 large finely grates garlic clove, 1/2 teaspoon coriander, cumin, black mustard seeds, turmeric, 3 tomatoes, 2 large eggs, 1/2 green chili, 1 small bunch coriander, 1 tablespoon mango chutney, 3 tablespoons Greek yogurt.
Prepare Potatoes
Boil the potatoes for 6 minutes or until tender. Drain and leave to steam-dry. Meanwhile, microwave spinach with 1 tablespoon water for 3 minutes on high.
Fry
After heating the rapeseed oil in a medium non-stick pan, add the onion and cook for 10 minutes or until golden and sticky. Then stir in the coriander, cumin, garlic, mustard seeds and turmeric, and cook for another 1 minute. Add tomatoes, wilted spinach, and potatoes and cook for another 3 minutes.
Grill
Heat the grill to medium and lightly beat in the eggs with the chili and fresh coriander. Pour over the potato mixture. Grill for 4-5 minutes or until golden. You want it to be just set, with a very slight wobble in the middle.
Serve
After the frittata’s cooled, cut it into wedges and mix the mango chutney, yogurt and remaining fresh coriander together. Serve.
