Spicy Potato Frittata

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The sun is shining here on this Monday afternoon and I could really do with a piece of this Spicy Potato Frittata that I whipped up two weeks ago.



 The last time I made a frittata was last year and it was the courgette, mushroom and spring onion kind. This time though I spotted a recipe on BBC Good Food for a spicy version and tried that. I used my own spices though, and it was delicious - like a thick omelette or a crustless quiche. A perfect addition to any spring lunch!

A Simple List of Ingredients:

1. Vegetable Oil
2. Onions
3. Garlic
4. Salt
5. Red Chilli Powder
6. Ground Coriander
7. Ground Cumin
8. Ground Turmeric
9. Green Chillies
10. Water
11. Potatoes
12. Frozen Peas
13. Eggs
14. Fresh Coriander

Bismillah, let's make a frittata!

Preheat the oven to 200C or 180C or Gas Mark 6.


Peel and grate 4 medium Potatoes, and set aside.

In a large ovenproof frying pan, heat up a little Vegetable Oil.

When the oil is hot, throw in some chopped Onions.

Leave the onions for 10 minutes to fry gently. Give them a stir now and again.

Slice up a little Garlic and Green Chillies. Gather together the Salt, Red Chilli Powder, Ground Cumin, Ground Coriander and Ground Turmeric.

Once the onions have nicely browned ..

.. add in the chopped garlic and green chilli. Fry for 1 minute.

Then, sprinkle in all the spices and the salt.

Pour in a splash of Water, and allow to bubble for a minute or two.

Once the spices are well combined and smelling very fragrant ..

.. add in the grated potato.

Along with a scattering of Frozen Peas.

Mix well and allow it to cook for about 8 minutes on a medium to low heat. Stir occasionally.

Whilst the potatoes cook, chop up Fresh Coriander. Crack a few Eggs into a bowl.

Season the eggs with Salt and Black Pepper.

To the eggs, add in a little of the chopped coriander.

Whisk until the eggs are all broken up.

Once the potatoes have cooked for 8 minutes ..

.. wrap the handle of your frying pan with foil. I did this because the handles were plastic, and so weren't oven-proof.

Flatten the mixture with the back of a spoon.

Evenly pour the egg mixture over the potato.

Swirl the pan so that everything is coated.

Drizzle a little Vegetable Oil around the edges, and allow the eggs to set for 1 minute.

Carefully place the pan into the preheated oven, and allow to cook for 10 minutes or until the eggs have set.

Once cooked, remove from the oven. Let it sit for about 10 minutes and then remove from the pan.

Garnish with the rest of the chopped coriander.

Slice up and serve with a salad and mango chutney for a light but filling spring lunch!

Full Written Recipe:

Spicy Potato Frittata

Adapted from BBC Good Food 

Ingredients – Serves 4 People

2 tablespoons Vegetable Oil

2 Onions, peeled and thinly sliced

3 Garlic Cloves, peeled and finely chopped

1 teaspoon Salt, or to taste

1 teaspoon Red Chilli Powder

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

½ teaspoon Ground Turmeric

2 Green Chillies, sliced

Water

4 medium Potatoes, peeled and grated

Handful Frozen Peas

6 Eggs, seasoned with salt and black pepper

Handful Fresh Coriander, chopped

Little drizzle of Vegetable Oil

Method

Heat the oven to 200C or 180C Fan or Gas Mark 6.

Heat up the vegetable oil in a large oven-proof frying pan. Add in the sliced onions and fry for 10 minutes until golden brown.

Add in the garlic and green chillies, and fry for 1 minute.

Then, put in the spices and the salt along with a splash of water. Stir and allow them to bubble for a few minutes.

Add in the grated potato and peas and mix. Cook for 8 minutes stirring occasionally.

Season the eggs with the salt and black pepper. Add in half the chopped coriander, and beat.

Pour the eggs over the potato mixture, swirling to coat everything. Allow to set for 1 minute and then drizzle a little vegetable oil around the sides.

If your pan isn’t oven-proof then cover the handles with foil.

Place in to the oven to bake for about 10 minutes or until the eggs have set.

Remove on to a serving plate after about 10 minutes, and garnish with the rest of the coriander. Serve with a salad and mango chutney.

This Time Last Year:

Chicken Shawarma

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Keep me in your duas, please,

Wasalaam!