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Bombay potato frittata

Bombay potato frittata

Total Time
45 min
10 min
35 min



800 g, finely chopped

Brown onion

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)

Fresh coriander

2 tbs, chopped

Mixed salad leaves

1 cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Beat eggs very lightly when making a frittata. Overbeating will cause it to rise in the oven, then shrink to a dense layer. Check the ingredients list on curry paste to ensure it’s vegetarian friendly.