Bombay potato frittata
By Esther Clark
Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients
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Prep:15 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 317
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fat 12g
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saturates 2g
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carbs 29g
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sugars 16g
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fibre 6g
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protein 20g
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salt 0.6g
Ingredients
- 4 new potatoes, sliced into 5mm rounds
- 100g baby spinach, chopped
- 1 tbsp rapeseed oil
- 1 onion, halved and sliced
- 1 large garlic clove, finely grated
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp black mustard seeds
- ¼ tsp turmeric
- 3 tomatoes, roughly chopped
- 2 large eggs
- ½ green chilli, deseeded and finely chopped
- 1 small bunch of coriander, finely chopped
- 1 tbsp mango chutney
- 3 tbsp fat-free Greek yogurt
Method
Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.
