Nutrition and extra info
Nutrition: Per serving
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
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.
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