Ingredients
2 medium potatoes
2 onions
3 eggs
1 pack of fresh peppers
50g cheese
Store cupboard – oil, seasoning, splash of milk, garlic and spices of your choice
Method
- Peel and finely dice (1 cm square) the raw potato, place in a pan with a pinch of salt and boil for six minutes. The potatoes should be fully cooked and holding their shape
- Peel and finely dice the onion
- Finley chop or grate two cloves of garlic
- Put a few tablespoons of oil in a pan
- Add crushed garlic
- Add diced onion and allow to cook until they are soft and have caramelised
- De-seed and core the fresh peppers. Dice in to cubes a bit larger than the potatoes
- At this point you can add the seasoning of your choice: salt, pepper, chilli, garlic, any spices - curry power is a good option to make Bombay frittata! Any leftover vegetables can be added to avoid food waste
- Drain all the water from the potatoes and add them to the pan
- Break the eggs into a bowl and beat (with a splash of milk) until the egg and milk are evenly mixed together
- Pour over the egg mix and make sure all the food is covered. Turn the heat right down to allow the frittata base to cook. You can see if the base is cooked by gently pulling the egg mix from the sides of the pan
- Remove the pan from the heat and add grated cheese over the top, then place on a low heat under the grill
- Total cooking time after adding the eggs should take no longer than 10 minutes.
- You can also prepare the vegetables by frying off in a pan, adding to the egg mix and finishing the dish off in a oven proof dish in a hot oven for about 8 mins. If using an oven proof dish, then you can finish cooking the frittata in the oven, if you prefer. You will know when the dish is cooked when the centre is no longer jiggly and the top is golden brown.
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