Masala Frittata

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!! 

Tips

• 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.

Other Recipes

You might also like to try:

• breakfast and brunch dishes
• breads

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

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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.

Masala Fritatta

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Course Breakfast, Brunch

Cuisine Indian, Italian

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 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
• breads

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