Indian frittata

Name: Indian frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 120 grams spinach (baby spinach or larger leaves, both work fine); 4 Eggs; 2 tortillas (use whatever type you like); 4 tablespoons Mango chutney; 100 grams cheese (whatever melts well in the oven; I used pecorino); 1 Medium-sized Red Onion; 2 tablespoons Yogurt; 2 tablespoons Sweet-and-sour chili sauce; 1 Lemon; ½ Mango; Wine vinegar

40 min·74 Views

Viktoria Petrova

10 Recipes

A recipe for a truly delicious and exotic-tasting frittata!

Allergens

1,446kcal

4 Portions · 810 g

Protein

66 g

Carbohydrates

149 g

Fat

61 g

Fiber

8 g

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spinach (baby spinach or larger leaves, both work fine)120 grams
Eggs4
tortillas (use whatever type you like)2
Mango chutney4 tablespoons
cheese (whatever melts well in the oven; I used pecorino)100 grams
Medium-sized Red Onion1
Yogurt2 tablespoons
Sweet-and-sour chili sauce2 tablespoons
Lemon1
Mango½
Wine vinegar

Preparation

1
Preheat your oven to 180 °C (356°F).
2
Toast the tortillas on the middle rack until they’re hard and brittle—about 5-7 minutes.
7 min

Making the Mango Chutney

3
In a blender (or with a fork), combine ½ ripe mango, 1 tsp sugar, a pinch of salt, a pinch of ginger, 2 Tbsp sweet-and-sour chili sauce, and the juice of 1 lemon.
4
Blend or mash until smooth. Your chutney is ready!

Mixing the Frittata

5
In a bowl, whisk 4 eggs with ½ of the chutney.
6
Fold in the chopped spinach, 1 broken tortilla plus half of the second tortilla, and half of the grated cheese. Season with salt and black pepper.

Baking

7
Pour the mixture into an oven-safe pan.
8
Sprinkle the remaining cheese on top and arrange the rest of the second tortilla in pieces.
9
Bake for ~ 10 minutes, or until the cheese is melted and lightly golden.
10 min

Serving

10
While the frittata bakes, marinate the sliced red onion with salt and a splash of wine vinegar.
11
To serve, spoon 2 Tbsp yogurt into the centre, drizzle over the remaining chutney, and finish with the marinated onion.