Bombay Frittata Recipes

BOMBAY POTATO FRITTATA

Steps:

• Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
• Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
• Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
• Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.

BOMBAY FRITTATA

Steps:

• Position a rack in the upper third of the oven and heat the oven to 350 degrees.
• In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
• Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
• When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.

INDIAN-INSPIRED FRITTATA

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis. Meanwhile, in a large bowl, beat the eggs with half the mango chutney. Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis. Add a pinch of sea salt and black pepper and mix it all together well.
• Put 1 tablespoon of olive oil into the frying pan, then pour in the egg mixture. Grate over the remaining cheese and sprinkle over the Bombay mix. Shake the pan over the heat for 1 minute, then transfer to the oven for 10 minutes, or until golden and set. Meanwhile, grate the onion, mix with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle. Serve the frittata dolloped with yoghurt and the remaining mango chutney, sprinkled with the drained pickled red onion.

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.