Curried potato, greens and cheese frittata
You will need a large frying pan that can go under the grill (no plastic handles!) for this flavoursome frittata. Delicious with mango chutney.
Ingredients
- 6 free-range eggs
- 100g/3½oz grated cheddar (or Red Leicester or any other hard cheese, or a mixture)
- small bunch of fresh coriander, roughly chopped (about 20g/¾oz)
- 10 cooked new potatoes, cooled completely
- 20g/¾oz salted butter
- olive oil, for frying
- large handful spring greens (raw or cooked), roughly chopped
- 2 tbsp curry powder
- 2 tsp mustard seeds
- sea salt flakes and freshly ground black pepper
Method
Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well.
Slice the potatoes to 3mm/⅛in thick.
Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan.
Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more.
Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan.
Preheat the grill to high.
Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps
Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this.
When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat.
Put the pan under the grill and cook until the frittata is cooked through.
Slide the frittata onto a board. Allow to cool a little and serve.
Recipe Tips
This recipe is a great way to use up leftover roast potatoes. You could also use leftover cooked greens.
If you find your frittata has stuck to the pan it often helps to let it sit for a few minutes before trying again. The residual heat creates steam which can loosen any stuck food.
Related Recipes
