Bombay potato frittata
A spicy Indian twist on a simple frittata, this goes perfectly with a salad for lunch.
800 g, peeled and diced
Calorie controlled cooking spray
1 large, finely sliced
500 g, halved, deseeded and roughly chopped
Egg, whole, raw
8 large, raw, lightly beaten
2 tablespoon(s), chopped
4 portion(s), mixed green salad, to serve
- Cook the potatoes in a pan of boiling water for 12-15 minutes until just tender, then drain and set aside.
- 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.
- 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.
- 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.