Indian-Spiced Potato & Pea Frittata
A frittata is a handy lunch that's just as good cold the next day. Boil the potatoes first so they're tender, then let them pick up the garam masala and turmeric in the pan before the eggs go in. The peas add a bit of sweetness.
Ingredients
Makes 4 servings
- 12 eggs
- 480g Potatoes
- 200g Frozen peas
- 160g Onion
- 12g Garam masala
- 8g Turmeric
- 32ml Vegetable oil
Method
- Preheat oven to 180°C. Dice potatoes and boil 8 minutes until just tender; drain. Fry diced onion in oil over medium heat for 4 minutes.
- Add potatoes to the pan with garam masala and turmeric; cook 3 minutes, stirring, until fragrant and lightly coloured. Stir in peas.
- Whisk eggs with salt and pepper; pour over the potato mixture. Cook on hob 3 minutes to set the base, then bake 16–18 minutes until set through.
- Slice and serve warm or at room temperature.
Nutrition
Per serving: 447 kcal · 25.4g protein · 34.8g carbs · 22.6g fat