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.

The post Beautiful Bombay Potato Frittata Will Warm You Up This Fall appeared first on thedancingcucumber.com.

Joy Wilson, cookbook author and the food blogger behind the Instagram page joythebaker shared a delicious rosemary potato frittata on her blog. It’s the perfect comfort food and it will do a great job warming you up during the cold winter days if you decide to give it a shot.

Wilson decided to go with a ready-to-use crust for this delicious recipe, but making one on your own is always an option if you’re in the baking mood or can’t find one at your local store.

Ingredients:

Quiche:

• 2 large russett potatoes, peeled and thinly sliced to thinner than 1/4-inch
• 2 shallots, peeled and thinly sliced
• 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for topping
• sea salt and crushed red pepper flakes
• 6 large eggs
• 1 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1 Diamond of California Walnut Nut Pie Crust

Gremolata:

• 1 golden delicious apple, peeled and diced
• 1 shallot, peeled and thinly sliced
• 1/4 cup chopped parsley and any other fresh herbs you have
• 3 tablespoons grated parmesan cheese
• 1/4 cup coarsely chopped walnuts

Instructions:

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
2. Place thinly sliced potatoes, shallots, and rosemary in a medium bowl. Sprinkle generously with salt and crushed red pepper flakes. Toss to coat.
3. In a medium bowl whisk together eggs and half-and-half until thoroughly combined. Add a good pinch of salt and crushed red pepper flakes to the custard and whisk well.
4. Unwrap the Diamond of California Walnut Nut Crust and layer in the seasoned potato mixture. Sprinkle with cheese, reserving a few tablespoons for after baking. Pour the custard into the pie filling, being sure to cover all of the potatoes. Press any potatoes down into the custard as needed.
5. Bake quiche for 40-45 minutes until the quiche is baked and puffed and the potatoes are cooked through.
6. While the quiche bakes, in a small bowl stir together the gremolata ingredients.
7. Allow the quiche to cool to room temperature. Slice generously and top with apple gremolata.
8. Store the quiche covered in plastic wrap in the refrigerator for up to 4 days.

The post This Rosemary Potato Frittata is the Perfect Comfort Food appeared first on thedancingcucumber.com.

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.

The post Beautiful Bombay Potato Frittata Will Warm You Up This Fall appeared first on thedancingcucumber.com.

Joy Wilson, cookbook author and the food blogger behind the Instagram page joythebaker shared a delicious rosemary potato frittata on her blog. It’s the perfect comfort food and it will do a great job warming you up during the cold winter days if you decide to give it a shot.

Wilson decided to go with a ready-to-use crust for this delicious recipe, but making one on your own is always an option if you’re in the baking mood or can’t find one at your local store.

Ingredients:

Quiche:

• 2 large russett potatoes, peeled and thinly sliced to thinner than 1/4-inch
• 2 shallots, peeled and thinly sliced
• 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for topping
• sea salt and crushed red pepper flakes
• 6 large eggs
• 1 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1 Diamond of California Walnut Nut Pie Crust

Gremolata:

• 1 golden delicious apple, peeled and diced
• 1 shallot, peeled and thinly sliced
• 1/4 cup chopped parsley and any other fresh herbs you have
• 3 tablespoons grated parmesan cheese
• 1/4 cup coarsely chopped walnuts

Instructions:

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
2. Place thinly sliced potatoes, shallots, and rosemary in a medium bowl. Sprinkle generously with salt and crushed red pepper flakes. Toss to coat.
3. In a medium bowl whisk together eggs and half-and-half until thoroughly combined. Add a good pinch of salt and crushed red pepper flakes to the custard and whisk well.
4. Unwrap the Diamond of California Walnut Nut Crust and layer in the seasoned potato mixture. Sprinkle with cheese, reserving a few tablespoons for after baking. Pour the custard into the pie filling, being sure to cover all of the potatoes. Press any potatoes down into the custard as needed.
5. Bake quiche for 40-45 minutes until the quiche is baked and puffed and the potatoes are cooked through.
6. While the quiche bakes, in a small bowl stir together the gremolata ingredients.
7. Allow the quiche to cool to room temperature. Slice generously and top with apple gremolata.
8. Store the quiche covered in plastic wrap in the refrigerator for up to 4 days.

The post This Rosemary Potato Frittata is the Perfect Comfort Food appeared first on thedancingcucumber.com.