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Home » Recipes

Masala Frittata

Published: May 3, 2021 · Modified: May 12, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Masala Frittata, 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!! 

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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Masala Frittata, 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

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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 Frittata, Masala Frittata

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Masala Frittata, Masala Frittata

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
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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