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
Author: Fazila Olla-Logday
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
- Handful of Baby Tomatoes Roasted
- Handful of Baby Spinach
- Salt to Taste
- 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.
- In a medium bowl, beat the eggs well with salt. Set aside.
- Heat butter in a medium sized pan.
- Add onions, and garlic and sauté for 5 minutes till they are soft and translucent.
- Mix in chilli flakes, garam masala turmeric powder and chopped coriander leaves.
- Add the potato cubes and stir through.
- Reduce the flame to low heat and add the egg mixture slowly to the pan. Shake the pan to spread the mixture evenly.
- Let this cook for 5-6 minutes on a low heat undisturbed.
- Cover the frittata with a lid until the center is set (about 5-10 minutes).
- Garnish with baby spinach and roasted baby tomatoes.
- Cut into wedges and serve!
- It stores well in the fridge, so save some for breakfast or lunch the next day!