Bombay potato frittata

 

Bombay potato frittata

 

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

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

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Method

·         STEP 1

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.

·         STEP 2

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.

·         STEP 3

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.

·         STEP 4

Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.