Lolo's Bombay Potato Frittata

Indian-inspired frittata with tender spiced potatoes, peppers, spinach and herbs. Easy one-pan meal for brunch, lunch or a light dinner; serve with yoghurt and chutney.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the potatoes: Place the sliced potatoes in a pan of salted water. Bring to the boil and cook for 8–10 minutes until just tender. Drain and set aside.

Step 2

Fry the vegetables: Heat the olive oil in a large ovenproof frying pan (over medium heat). Add the onion and cook for 3–4 minutes until soft. Add the red pepper, garlic and ginger. Cook for 2 minutes.

Step 3

Add the spices and potatoes: Stir in the cumin, turmeric and chilli flakes (if using). Add the cooked potatoes and mix well. Cook for 2–3 minutes so the flavours combine.

Step 4

Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted. Season with salt and pepper.

Step 5

Beat the eggs: In a jug or bowl, whisk together the eggs, milk, a pinch of salt and pepper, and half of the chopped coriander.

Step 6

Cook the frittata: Pour the egg mixture over the potato and vegetable mixture. Gently stir, then smooth the top. Cook on a low–medium heat for 8–10 minutes, until the edges are set.

Step 7

Finish under the grill (optional): If the top is still soft, place the pan under a preheated grill for 3–5 minutes until golden and set. Scatter with the remaining coriander.

Step 8

Serve: Allow to cool for a few minutes, then slice into wedges. Serve warm with natural yoghurt and a spoonful of mango chutney or chilli sauce, with a simple salad.