Why recepie famous for?
This luscious egg breakfast recipe features with potato, onion and peas. Potato Frittata is a fantastic recipe to start your day. Even it is superb for your kids lunch. Even this recipe goes great in Ramadan Menu.
Ingredients
Vegetable oil 2 tbspOnions 2 (thinly sliced)
Garlic 3 Cloves (peeled and finely chopped)
Salt 1 tsp or to taste
Red chilli powder 1 tsp
Ground coriander 1 tsp
Ground cumin 1 tsp
Ground turmeric ½ tsp
Green chillies 2 (sliced)
Water as required
Potatoes 4 medium ( peeled and grated)
Handful frozen peas
Eggs 6 (seasoned with salt and black pepper)
Handful fresh coriander (chopped)
Little drizzle of Vegetable oil
Instructions
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.
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