Masala Frittata

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This is David's own recipe for a masala frittata...and it's yum!   We've seen several recipes for masala scrambled eggs and we were fancying something different for brunch at the weekend and had some baby potatoes so decided a frittata would be a good way to use some of them up.

We hope you give this recipe for masala frittata a try and enjoy it as much as we did...you get the distinct flavour of curry along with lovely pops of flavour from the tomatoes and personally, I LOVE curried potatoes!! 

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How to make this Masala Frittata

Ingredients

• 3 baby potatoes, sliced into 5mm rounds
• 1 tsp rapeseed oil
• 1 small onion, finely sliced
• 100g cherry tomatoes, halved
• 1 tbsp tikka masala curry paste (see Tips)
• 1 tsp chilli flakes
• 6 eggs, beaten in a bowl
• 2 tbsp coriander, chopped
• salt and freshly ground black pepper

Instructions

1. In a saucepan of boiling salted water, add the sliced potatoes and boil for 4 minutes. Drain in a colander and set aside.
2. Heat the grill to high.
3. Heat the tsp of rapeseed oil in a medium skillet or frying pan (suitable for going under the grill) on a medium heat, add the sliced onions and fry for 5 minutes. Stir frequently.   Add the curry paste, cook for 1 minute.   Then add the tomatoes, potatoes and chilli flakes, cook for 5 minutes.   Stir frequently.   Add a splash of water if there’s any sticking.  
4. Add the chopped coriander to the bowl with the beaten eggs, and season with salt and freshly ground black pepper – mix to combine well.
5. Pour the eggs over the onion mixture and cook on a low heat for 6 minutes. Then, cook under the grill for 3 to 5 minutes until golden.    Serve immediately and enjoy with bread of your choice.

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Masala Fritatta

By: Deborah

With a distinct flavour of curry along with lovely pops of flavour from the tomatoes, personally, I LOVE curried potatoes!!

PREP: 10 minutes minutes

COOK: 30 minutes minutes

TOTAL: 40 minutes minutes

Course: Breakfast, Brunch

Cuisine: Indian, Italian

Servings: 6 slices

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Equipment

• Saucepan
• Cast iron skillet
• Colander

Ingredients

• 3 baby potatoes sliced into 5mm rounds
• 1 tsp rapeseed oil
• 1 small onion finely sliced
• 100 g (3.5 oz) cherry tomatoes halved
• 1 tbsp tikka masala curry paste see Notes
• 1 tsp chilli flakes
• 6 eggs beaten in a bowl
• 2 tbsp coriander chopped
• salt and freshly ground black pepper

Instructions

• In a saucepan of boiling salted water, add the sliced potatoes and boil for 4 minutes. Drain in a colander and set aside.
• Heat the grill to high.
• Heat the tsp of rapeseed oil in a medium skillet or frying pan (suitable for going under the grill) on a medium heat, add the sliced onions and fry for 5 minutes. Stir frequently.   Add the curry paste, cook for 1 minute.   Then add the tomatoes, potatoes and chilli flakes, cook for 5 minutes.   Stir frequently.   Add a splash of water if there’s any sticking.
• Add the chopped coriander to the bowl with the beaten eggs, and season with salt and freshly ground black pepper – mix to combine well.
• Pour the eggs over the onion mixture and cook on a low heat for 6 minutes. Then, cook under the grill for 3 to 5 minutes until golden.    Serve immediately and enjoy with bread of your choice.

Notes

• The recipe is easily reduced or increased if you’re cooking for less or more people.
• Feel free to try a different curry paste if you don't have tikka masala.

 

You might also like to try:

• breakfast and brunch dishes

Nutrition

Calories: 102kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 78mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 821IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baby potatoes, cherry tomatoes, curry paste, eggs, tikka masala

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