Imagine the fusion of a classic frittata spiced up with aromatic Indian spices. It's veggie friendly, fast, versatile and fun food for the family. It can be mild, spicy or flamin' hot served with raita, chutney, pickles and fresh coriander. I found the recipe quite recently in BBC Good Food magazine, March 2014 issue by Katy Greenwood and I think it will become a firm favourite.
Ingredients
2 tbsp sunflower oil
2 onions, thinly sliced
1 garlic clove, finely chopped
2 tsp mild curry powder or use madras if you want it to be spicier
450g potatoes, coarsely grated and any excess liquid
squeezed out
6 medium eggs, beaten and generously seasoned with salt and pepper
100g frozen peas
A small bunch of coriander, roughly chopped and a few fresh mint leaves if you have some to hand
Mango chutney, lime pickle, natural yogurt, fresh chilli and naan bread, to serve.
Method
Heat oven to 200C. Heat the oil in an
ovenproof frying pan and fry the onion for about 10 mins over a medium heat
until golden. Add the garlic and curry powder and cook for 1-2 mins, stirring to prevent it sticking.
Next, add the grated potatoes and cook for 5-8 mins,
stirring occasionally. You want the potatoes to soften, but also catch a little
and turn golden in patches. Season the eggs, then pour into the pan with the
peas and most of the coriander, swirling to coat the potato mixture. Cook for 1
min more, then transfer to the oven for 10 mins until the eggs have set. Turn it out onto your serving dish then sprinkle with the remaining coriander and serve with mango chutney, natural
yogurt and naan bread, if you like.
Namaste.
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