Indian Inspired Frittata Food

SPANISH INSPIRED FRITTATA

Steps:

• Set oven to 325°F.
• Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin.
• Using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
• While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside.
• When potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
• Lightly press the potato mixture down into the pan to form a flat layer.
• Pour eggs over the potatoes. You can keep the burner on, but the eggs don't really cook at this step.
• Evenly sprinkle grated cheddar cheese on top of eggs.
• Put pan in the oven and bake until the eggs set, about 20 minutes.
• Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!

BOMBAY POTATO FRITTATA

Steps:

• Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
• Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
• Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
• Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.

BHAJI FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and fry the onion for about 10 mins over a medium heat until golden. Add the garlic and curry powder and cook for 1-2 mins.
• Next, add the grated potatoes and cook for 5-8 mins, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches. Season the eggs, then pour into the pan with the peas and most of the coriander, swirling to coat the potato mixture. Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set. Sprinkle with the remaining coriander and serve with mango chutney, natural yogurt and naan bread, if you like.