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