BOMBAY POTATO FRITTATA

Bombay potato frittata image

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

Provided by Esther Clark

Time 50m

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium