Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
KCAL 575 28%
Fat 26.2g 37%
Sat Fat 26.2g 37%
Sugar 14.9g 16%
Salt 0.8g 13%

Method

What could be better than a mixture of deliciously smooth potatoes complimented by spices of cumin, chili and ginger? Enjoy a taste of India with this aromatic Bombay Potato Frittata recipe perfect for a mid-week meal or a weekend treat. 

For this recipe, dice the raw potatoes into 2cm cubes.

Preheat the oven to 220°C/200°C fan.

Boil the diced potatoes in salted water. Once cooked, drain, then return to the pot to dry.

Heat oil in a non-stick ovenproof frying pan (approx. 24cm). Add the cumin, mustard and coriander seeds and stir until fragrant and the mustard seeds are popping. Add the onion and cook for 5 minutes, before adding the turmeric, chilli powder and flakes, and the ginger and garlic. Season with salt and cook everything for several minutes. 

Add the tomatoes to the pan and coat well, followed by the boiled potatoes and chopped coriander. Stir to coat everything thoroughly and cook for a couple more minutes.

Add beaten eggs. Cook over a low heat until the frittata is mostly set (about 5 mins, by which point the edges will have come away from the pan but the centre will still be liquid), then transfer to the oven until cooked through (7-10 minutes). 

Serve in wedges with generous spoons of raita/chutney and reserved coriander leaves.

Ingredients

400g Rooster potatoes, cut into 2cm diced cubes
1tbsp groundnut oil
1tsp each of cumin seeds, mustard seeds, coriander seeds
1 small onion, finely sliced
1tsp turmeric
¼tsp each of chilli powder and chilli flakes
2 garlic cloves, finely chopped
2cm piece ginger, finely chopped
2 tomatoes, sliced into 8 wedges each
½ small bunch fresh coriander (10g), stalks and leaves finely chopped, some leaves reserved for serving)
6 eggs, lightly beaten and seasoned

For the raita (buy from the supermarket or use the ingredients below)
200ml yoghurt
½ cucumber grated and wrapped in kitchen towel to dry
handful mint leaves, chopped

For the tomato chutney (buy from the supermarket or use the ingredients below)
1 handful cherry tomatoes
1 small red onion
2tsp onion seeds

400g Rooster potatoes, cut into 2cm diced cubes
1tbsp groundnut oil
1tsp each of cumin seeds, mustard seeds, coriander seeds
1 small onion, finely sliced
1tsp turmeric
¼tsp each of chilli powder and chilli flakes
2 garlic cloves, finely chopped
2cm piece ginger, finely chopped
2 tomatoes, sliced into 8 wedges each
½ small bunch fresh coriander (10g), stalks and leaves finely chopped, some leaves reserved for serving)
6 eggs, lightly beaten and seasoned
For the raita (buy from the supermarket or use the ingredients below)
200ml yoghurt
½ cucumber grated and wrapped in kitchen towel to dry
handful mint leaves, chopped

For the tomato chutney (buy from the supermarket or use the ingredients below)
1 handful cherry tomatoes
1 small red onion
2tsp onion seeds

You may also like

Deliciously Ella's Potato Salad Recipe

Potato Salad Recipe by Deliciously Ella

"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."

Twice baked sour cream and chive jacket potatoes recipe

Twice baked sour cream and chive jacket potatoes recipe

Twice Baked Sour Cream and Chive Jacket Potatoes

Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.

  • Prep in: 10 mins
  • Cook in: 35 mins
Indian chicken & potato tikka masala

Indian chicken & potato tikka masala

Indian Chicken & Potato Tikka Masala

Enjoy a taste of India with this twist on a classic curry recipe. Flavoured with ginger, chilli and almonds this chicken & Potato tikka masala is the perfect alternative to a take-away.

  • Prep in: 10 mins
  • Cook in: 45 mins
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd! 

  • Prep in: 25 mins
  • Cook in: 2-4 hours / 120-240 mins