|Sat Fat 26.2g||37%|
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.
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
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)
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
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