Bombay potato frittata
SERVES 2 PREP 15 mins COOK 35 mins EASY V
4 new potatoes, sliced into 5mm rounds
100g baby spinach, chopped
1 tbsp rapeseed oil
1 onion, halved and sliced
1 large garlic clove, finely grated
½ tsp each ground coriander and ground cumin
¼ tsp each black mustard seeds and turmeric
3 tomatoes, roughly chopped
2 large eggs
½ green chilli, deseeded and finely chopped
1 small bunch of coriander, finely chopped
1 tbsp mango chutney
3 tbsp fat-free Greek yogurt
1 Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steamdry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
2 Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
Diese Geschichte stammt aus der June - July 2020-Ausgabe von BBC Good Food ME.
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Diese Geschichte stammt aus der June - July 2020-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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