This One Pan Indian Spiced Frittata is great for breakfast, light lunch or dinner. Spices and eggs have a natural affinity and together with coriander and potatoes, it works so well together. Serve with some crusty bread and a salad and you have a perfect quick and easy midweek meal!

indian spiced frittata recipe

Recipe type: Breakfast
Cuisine: South African
  • 2 Medium Potatoes Diced
  • 6 Large Eggs
  • 3 tablespoons Ghee
  • 2 Onions, sliced
  • 4 Garlic Cloves Sliced
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Garam Masala
  • ¼ Tsp Tumeric Powder
  • ¼ Cup Coriander Chopped
  • Garnish:
  • Handful of Baby Tomatoes Roasted
  • Handful of Baby Spinach
  • Salt to Taste
  1. Add diced potatoes to a small pot. Cover with cold water and a large pinch of salt. Bring to a boil. Lower heat to a steady simmer and cook, 8-10 minutes until potatoes are just tender. Drain and leave to steam dry or pop it into the air fryer if you have one to get it lightly golden brown.
  2. In a medium bowl, beat the eggs well with salt. Set aside.
  3. Heat butter in a medium sized pan.
  4. Add onions, and garlic and sauté for 5 minutes till they are soft and translucent.
  5. Mix in chilli flakes, garam masala turmeric powder and chopped coriander leaves.
  6. Add the potato cubes and stir through.
  7. Reduce the flame to low heat and add the egg mixture slowly to the pan. Shake the pan to spread the mixture evenly.
  8. Let this cook for 5-6 minutes on a low heat undisturbed.
  9. Cover the frittata with a lid until the center is set (about 5-10 minutes).
  10. Garnish with baby spinach and roasted baby tomatoes.
  11. Cut into wedges and serve!
  12. It stores well in the fridge, so save some for breakfast or lunch the next day!