Potato, red pepper, cumin and mustard seed frittata

This mixture is also perfect for mini frittatas for lunch boxes and snacks. Simply pour the mixture into a well-oiled muffin tin and bake for 10 minutes at 180C. It serves 4 and takes 45 minutes. Serve with crusty bread.


8 eggs

4 tablesp. rapeseed or olive oil

600g potatoes, peeled and diced into 2cm cube

1 large onion, peeled and finely chopped

2 red peppers, deseeded and diced into 2cm cubes

2 teasp. mustard seeds

2 teasp. cumin seeds

1 teasp. red chilli flakes

Salt and freshly ground black pepper

2 tablesp. fresh coriander, chopped

½ teasp. garam masala

Tomato and coriander salad:

2 scallions, sliced

400g cherry tomatoes, quartered

1 tablespoon fresh coriander leaves, roughly chopped

1 teasp. red chilli flakes

1 garlic clove, peeled and crushed

2 tablesp. olive oil

Juice ½ lime

½ teasp. garam masala

Salt and freshly ground black pepper

1 teasp. nigella seeds, optional


Heat the oil in a 25cm heavy based, non-stick frying pan. Add the potatoes, onion and peppers. Then stir through the mustard seeds, cumin and chilli flakes and season with salt and freshly ground black pepper. Cover and cook over a low heat for 10 to 15 minutes until the potatoes are soft but not brown. Stir occasionally to prevent anything from sticking.

Meanwhile whisk the eggs in a large bowl. When the potato mixture is cooked, using a slotted spoon, add it to the eggs along with the coriander and garam masala. Mix well and add a little more seasoning.

Preheat the grill to medium.

To cook the frittata: You can use the same frying pan to cook the frittata. Heat it over a medium heat. If there is a little oil left from cooking the potato mixture you can use that, otherwise add a little more oil. Pour the egg mixture into the pan. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan.

Cook for about 10 minutes until nearly set. Place under the preheated grill and cook for about another 10 minutes until the top is set and golden.

To make the salad: Meanwhile, make the salad. Combine the scallions, tomatoes, coriander, chilli, garlic, oil, lime juice, garam masala and season with salt and freshly ground black pepper. Mix well then and over nigella seeds, if using.

To serve: Cut the frittata into four wedges and serve along with the tomato and coriander salad and some crusty bread.

For more recipes visit BordBia.ie/recipes.