I love eggs for breakfast and a potato frittata is one of my favorite ways to have eggs. Tortilla española was the first frittata I ever made after encountering a recipe for it in my local paper ages ago. Fried onions, potatoes, a little smoked paprika and eggs = delicious. Who wouldn’t want that? This version is a new way to love these same ingredients. It’s Indian spiced with whole cumin, coriander and mustard seeds as well as turmeric and chili. Great for breakfast, lunch or anytime really!
This potato frittata comes together fairly easily. Upon first glance, it looks like a lot of ingredients but really, it’s just the spices and aromatics that give it that illusion. Boil some diced potatoes, fry some spices and onions until fragrant and sweet, then add the potatoes. Add more spices and then pour over the eggs. Bake it in a hot oven for 10 minutes and you have a beautiful egg dish that could serve a crowd and is great the next day as well! You could serve it without the tomato salad but I highly recommend it. The freshness is nice with all that spice. A raita could also be used to cool things down a little.
What else could you add to this potato frittata?
Frittatas are so easy to adjust and change. You could use half the potato and substitute some greens. Baby spinach would be great and an easy one to add right before the eggs. So would some blanched asparagus, kale, tomatoes, leftover roasted vegetables, anything that would cook quickly or is already cooked. If you’re a cheese lover, a salty cheese could work well here. Any kind of leftover meat would be good too, shredded or cut into bite size pieces. I can easily imagine bacon in this. Are you getting the picture yet?
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Indian Spiced Potato Frittata
Ingredients
For the Frittata
- 2 medium (14 oz/400g) waxy potatoes, such as yukon, cut into large dice
- 6 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed, whole
- 1 teaspoon mustard seeds, whole
- 1 teaspoon coriander seeds, whole
- 1 small white onion, sliced thinly
- 2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons cilantro stems, finely sliced
- 1 teaspoon turmeric
- 1/4 teaspoon red chili flakes (more or less to suit your taste)
- salt, for seasoning
- black pepper, for seasoning
For the Tomato-Herb Salad
- 1 cup (160 g) cherry tomatoes, sliced in half
- 1/2 cup whole cilantro, parsley or basil leaves (one kind or a mix of these)
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
Method
- Preheat oven to 400° F (220°C). Add diced potatoes to a small pot. Cover with cold water and a large pinch of salt. Bring to a boil. Lower heat to a steady simmer and cook, 8-10 minutes until potatoes are just tender. Drain and leave to steam dry.
- In a medium bowl, beat the eggs well with salt and pepper. Set aside.
- Heat an ovenproof 10 inch (24cm) skillet over medium-high heat. Add the vegetable oil and then all the whole spices. As soon as the spices start to pop, add the sliced onions. Cook, stirring often, for about 5-6 minutes. Add the ginger, garlic, cilantro stems, turmeric and chili flakes. Cook for another 2-3 minutes. Add the potatoes. Season everything with salt and pepper. Stir to coat everything well with the spices.
- Pour eggs over everything in the pan. Reduce heat to medium-low. Cook fritatta on the stove for about 5 minutes minutes until eggs are just starting to set around the edges. Place in the oven and bake for 8-10 minutes or until eggs are set in the middle.
- While fritatta is baking, make the tomato salad. In a small bowl, combine the cherry tomatoes and herbs. Pour over the olive oil and lime juice. Season with salt and pepper. Toss gently to combine.
- Cut into wedges and serve with some of the tomato salad on top.
Notes
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