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Saag aloo frittata
Serves Serves 6 as part of a picnic | total time
Saag aloo frittata
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Serves Serves 6 as part of a picnic | total time
This tasty frittata is perfect to pack for a picnic or in your lunchbox. Serve it with mango chutney
Rate
Nutritional information (per serving)
Calories
184Kcal
Fat
10gr
Saturates
2gr
Carbs
11gr
Sugars
3gr
Fibre
4gr
Protein
11gr
Salt
0.5gr
Ingredients
- 250g potatoes, peeled and cut into 2cm dice
- 1 tsp turmeric
- 2 x 260g bags spinach
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1½ tsp cumin seeds
- 1 red chilli, deseeded and finely chopped
- 5 large eggs
Step by step
Get ahead
Prepare to the end of step 3 the day before and chill.
- Add the potatoes and turmeric to a pan of boiling salted water. Cook for 8-10 minutes until just tender; drain. Meanwhile, pile the spinach into a very large saucepan. Cook, stirring, until wilted. Drain in a colander, then squeeze to get rid of excess moisture; pat dry on kitchen paper. Let the potatoes and spinach cool then roughly chop the spinach.
- Meanwhile, heat half the oil in a nonstick frying pan with an 18cm base measurement. Add the onion, cumin seeds, chilli, a pinch of salt and cook over a medium heat, stirring occasionally, for 10 minutes or until softened.
- Preheat the grill to medium. Beat the eggs with some seasoning. Gently mix in the cooled potatoes, spinach and the spiced onions. Heat the rest of the oil in the frying pan then tip the spinach mixture in and shake to even out. Cook over a low-medium heat. After 8-10 minutes the frittata should be set underneath, but the top will still be runny. Transfer to the grill and cook for 3-4 minutes or until set (protecting the handle of the pan from the heat if necessary). Cool in the pan for a couple of minutes before turning out onto a plate.
- Cool and wrap well for transportation. Cut into wedges to serve with mango chutney.
Think of this as a cold tortilla with Indian flavours. A midsummer mash-up, if you will...