Ariso Recipes
Spiced Potato and Spinach Frittata
Last update date: February 24, 2012
Indulge in a Spiced Potato and Spinach Frittata, a flavorful blend of tender potatoes, wilted spinach, and aromatic spices, topped with a zesty mango chutney and Greek yogurt mixture. Perfect for a satisfying meal any time of day.
50 minutes.
Indian
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Ingredients
2
How To Cook?
1
Boil the potatoes in a pan of water for approximately 6 minutes until they are tender. drain the potatoes and allow them to steam-dry. in the meantime, place the spinach in a heatproof bowl with 1 tablespoon of water. cover the bowl and microwave on high for 3 minutes or until the spinach has wilted.
2
Heat the rapeseed oil in a medium-sized non-stick frying pan. add the onion and cook over medium heat for about 10 minutes until it turns golden and sticky. stir in the garlic, ground coriander, ground cumin, mustard seeds, and turmeric, and cook for an additional minute. add the tomatoes and wilted spinach, and cook for another 3 minutes. then, add the cooked potatoes.
3
Preheat the grill to medium heat. lightly beat the eggs, and stir in the chopped fresh coriander and a pinch of chilli. pour the egg mixture over the potato mixture in the frying pan. grill the frittata for 4-5 minutes or until it turns golden and is just set with a slight wobble in the middle.
4
Allow the frittata to cool, then slice it into wedges. in a small bowl, mix the mango chutney, greek yogurt, and remaining fresh coriander. serve the frittata wedges with the mango chutney and yogurt mixture.
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