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A potato frittata spiced with whole cumin, coriander and mustard seeds. Tender potatoes and sweet onions make this a delicious egg dish for any time of day or night!
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Indian Spiced Potato Frittata

Sauteed onions and potatoes are baked in fluffy egg to create a wonderful, hearty breakfast. Whole spices, turmeric and chili flakes infuse this potato frittata with assertive Indian flavors. For freshness, tomatoes and herbs dressed with lime top it off.
Course: Breakfast
Yield: 8

Materials

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

Instructions

  • 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

-if you don't like cilantro, use parsley or basil instead for the tomato salad. Use the stems of either of these, sliced, in the frittata. 
-a non-stick pan that is oven safe works well for this recipe. So does a well seasoned cast iron skillet.
-leftovers keep well in the fridge for 3-4 days.