Bombay Potato Frittata

• new potatoes↗4

  sliced into 5mm rounds

• young spinach↗100g g

  chopped

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  halved and sliced

• large clove of garlic↗1

  finely grated

• ground coriander↗½ tsp tsp
• ground cumin↗½ tsp tsp
• black mustard seeds↗¼ tsp tsp
• turmeric↗¼ tsp tsp
• tomatoes↗3

  coarsely chopped

• large eggs↗2
• green chilli↗½

  seedless, finely chopped

• coriander1 small bunch of

  finely chopped

• mango chutney1 tbsp tbsp
• low‑fat Greek yogurt↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Boil the potatoes in a pot of boiling water for 6 minutes, or until tender. Drain and set aside to steam. Meanwhile place the spinach in a microwave‑safe bowl with 1 tbsp water. Cover and microwave on high for 3 minutes, or until wilted.

2. 2

   Heat the rapeseed oil in a medium non‑stick skillet. Add the onion and cook over medium heat for 10 minutes, until golden and sticky. Add the garlic, ground coriander, ground cumin, black mustard seeds and turmeric, and cook for another minute. Add the tomatoes and wilted spinach and cook for 3 more minutes, then add the potatoes.

3. 3

   Preheat the grill to medium heat. Lightly whisk the eggs with the chili and most of the fresh coriander and pour over the potato mixture. Grill for 4‑5 minutes, until golden and mostly set, remaining slightly soft in the centre.

4. 4

   Allow to cool, then cut into wedges. Mix the mango chutney, yogurt and remaining fresh coriander. Serve together with the frittata wedges.