Masala frittata with avocado salsa

• olive oil↗2 tbsp tbsp
• onions↗3

  2½ thinly sliced, ½ finely chopped

• Madras curry paste↗1 tbsp tbsp
• cherry tomatoes↗500g g

  halved

• red chilli↗1

  deseeded and finely chopped

• coriandersmall pack small pack

  roughly chopped

• large eggs↗8

  beaten

• avocado↗1

  stoned, peeled and cubed

• lemon↗juice 1 juice 1

Step-by-step instructions

1. 1

   Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.

2. 2

   Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.

3. 3

   To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.