Bombay Frittata
Bombay Frittata



  • 4 sliced new potatoes
  • 100g chopped baby spinach
  • 1 tbsp oil
  • 1 sliced onion
  • 1 grated garlic clove
  • ½ tsp each of ground coriander and cumin
  • ¼ tsp each of turmeric and mustard seeds
  • 3 tomatoes, chopped
  • 2 eggs
  • ½ chopped green chilli
  • Small bunch of chopped coriander
  • Boil the potatoes for 6 mins and wilt the spinach. Heat the oil in a medium pan and cook the onion for 10 mins until golden, then stir in the garlic and all the spices, and cook for 1 min more. Add the tomatoes and wilted spinach, cook for 3 mins, then stir in the potatoes.
  • Heat the grill. Lightly beat the eggs with the fresh coriander and chilli, and pour all over the potato mixture. Grill for 5 mins, or until just set, then leave to cool and serve sliced in wedges.
35 mins
2 serving

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