Photo of Bombay potato frittata by WW

Bombay potato frittata

Points® value
Total Time
45 min
10 min
35 min
A spicy Indian twist on a simple frittata, this goes perfectly with a salad for lunch.


Potatoes, Raw

800 g, peeled and diced

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced

Curry paste

2 tablespoon(s)


500 g, halved, deseeded and roughly chopped

Egg, whole, raw

8 large, raw, lightly beaten

Coriander, fresh

2 tablespoon(s), chopped

Salad leaves

4 portion(s), mixed green salad, to serve


  1. Cook the potatoes in a pan of boiling water for 12-15 minutes until just tender, then drain and set aside.
  2. Meanwhile, mist a deep nonstick ovenproof pan with cooking spray and set over a medium heat. Add the sliced onion and cook for 6-8 minutes, until soft. Stir in the curry paste and continue to cook for another minute, then add the tomatoes and cook for a further minute. Add the cooked potatoes, stir to combine, then season to taste.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Pour the beaten eggs over the potato mixture, then cook on the hob for 7-8 minutes, or until the eggs have just started to set. Transfer the pan to the oven and bake for 10 minutes, or until the frittata is completely set.
  4. Remove the pan from the oven and set aside to cool for 5 minutes. Scatter over the fresh coriander, then cut into wedges and serve with the salad on the side.


Beat eggs very lightly when making a frittata. Overbeating will cause it to rise in the oven, then sink into a dense layer.