A crowd-pleasing frittata with Bombay spice, turmeric potatoes and plenty of spinach, finished with a cooling cucumber–mint yoghurt and a fresh chickpea salad.
Serves 4–6 ~40 mins Vegetarian
Ingredients
- Frittata:
- 250g Maris Piper potatoes, peeled and cut into 1cm dice
- 1 tsp ground turmeric
- 500g spinach (or 200g frozen spinach, defrosted)
- 3 tsp extra virgin olive oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 1 red onion, thinly sliced
- 1 tsp garam masala
- 1 red chilli, finely chopped (optional)
- 6 medium eggs
- Sea salt
- Yoghurt dressing:
- ½ cucumber, deseeded and grated
- 200g Greek yoghurt
- 2 tbsp fresh lime juice
- 10 mint leaves, chopped (or ½ tsp dried mint)
- 1 tbsp water
- Salt, to taste
- Chickpea salad:
- 1 × 400g tin chickpeas, rinsed and drained
- ¼ red onion, finely sliced
- ½ red pepper, diced
- Small handful fresh herbs (coriander/parsley), chopped
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- Juice of ½ lemon
- Sea salt and black pepper
Method
- Bring a large saucepan of salted water to the boil, add the potatoes and turmeric and cook for 8–10 minutes until just tender. Drain and set aside.
- Place the spinach in a large saucepan with a small splash of water, cover and cook over a medium heat for 2 minutes. Uncover and stir until wilted, then drain, squeeze out excess moisture and pat dry. Roughly chop and set aside.
- Heat 2 teaspoons of the oil in a 20cm non-stick frying pan over a medium heat. Add the mustard and cumin seeds and fry until they begin to pop. Add the onion and cook for about 8 minutes, stirring occasionally, until soft and starting to caramelise. Stir in the garam masala and chilli; cook for 1 minute, then remove from the heat.
- Preheat the grill to medium. Beat the eggs in a large bowl, season with a pinch of salt and stir in the cooked potatoes, chopped spinach and onion mixture.
- Wipe the pan clean with kitchen paper, then add the remaining 1 tsp oil. Pour in the egg mixture and spread out with a spatula. Cook over a low–medium heat for 8 minutes until the base is set but the top is still runny. Transfer to the grill and cook for about 4 minutes, or until the top is fully set. Cool slightly before turning out and slicing.
- Meanwhile, make the yoghurt dressing by combining the grated cucumber, yoghurt, lime juice, mint, water and a little salt in a small bowl. Stir well and set aside.
- For the chickpea salad, mix the chickpeas with red onion, red pepper, herbs, olive oil, cumin, lemon juice, salt and pepper in a bowl. Let sit for 10 minutes for the flavours to develop.
- Serve slices of the frittata with a spoonful of yoghurt dressing and a portion of chickpea salad. Add extra salad leaves if you like.
Serving & storage
Tip: The frittata is excellent cold for lunchboxes. Chill in an airtight container for up to 3 days. Keep the yoghurt and salad in separate containers and dress just before serving.
