Bombay potato frittata
800 g, finely chopped
1 large, thinly sliced
Yellow curry paste
2 tbs, mild variety (see tip)
500 g, halved, deseeded, roughly chopped
8 medium, lightly beaten (see tip)
2 tbs, chopped
Mixed salad leaves
1 cup(s), to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Cook potatoes in a large saucepan of boiling salted water for 12-15 minutes or until just tender. Drain and set aside.
- Meanwhile, lightly spray a deep non-stick ovenproof frying pan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Stir in curry paste and cook for 1 minute. Add tomatoes and cook, stirring, for a further minute. Add cooked potatoes, stir to combine and season with salt and pepper.
- Pour eggs over potato mixture and cook over medium heat for 7-8 minutes, or until eggs have just started to set. Transfer pan to oven and bake for 10 minutes or until frittata is completely set and golden on top.
- Remove from oven and set aside to cool for 5 minutes. Cut into wedges, sprinkle with coriander and serve with salad leaves on the side.