Ingredients

The following ingredients have 2 Servings
  • 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 ground coriander
  • ½ tsp ground cumin
  • ¼ tsp black mustard seeds
  • ¼ tsp 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

Instruction

  • Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
  • 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.
  • Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
  • Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.