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.
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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
- 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.
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Masala Fritatta
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.
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