Bhaji Frittata Recipe

Introduction

This Bhaji frittata is a vibrant twist on the classic frittata, infused with fragrant curry spices and hearty potatoes. It’s a perfect savory dish for breakfast, brunch, or a light dinner, bringing comforting flavors with a touch of Indian inspiration.

Ingredients

• 2 tbsp vegetable oil
• 2 onions, thinly sliced
• 1 garlic clove, finely chopped
• 2 tsp mild curry powder
• 450g potatoes, coarsely grated and excess liquid squeezed out
• 6 medium eggs, beaten
• 100g frozen peas
• Small pack coriander, roughly chopped
• Mango chutney, natural yogurt, and naan bread, to serve (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Heat the vegetable oil in an ovenproof frying pan over medium heat. Fry the sliced onions for about 10 minutes until they turn golden and soft.
2. Step 2: Add the chopped garlic and mild curry powder to the onions and cook for 1 to 2 minutes, stirring frequently to release the spices’ aroma.
3. Step 3: Stir in the grated potatoes and cook for 5 to 8 minutes, stirring occasionally. Allow the potatoes to soften and develop golden patches without mashing.
4. Step 4: Season the beaten eggs with salt and pepper. Pour the eggs evenly over the potato mixture along with the frozen peas and most of the chopped coriander. Gently swirl the pan to coat the potato mixture with the eggs.
5. Step 5: Cook on the stove for 1 minute more, then transfer the pan to the preheated oven. Bake for 10 minutes or until the eggs are fully set.
6. Step 6: Remove the frittata from the oven, sprinkle the remaining coriander on top, and serve warm with mango chutney, natural yogurt, and naan bread if desired.

Tips & Variations

• Use a non-stick, ovenproof frying pan to make flipping and serving easier.
• For a spicier version, add a pinch of chili flakes or use a hotter curry powder.
• Swap frozen peas with fresh peas or chopped spinach for added greens.
• Try garnishing with a squeeze of lemon juice to brighten the flavors before serving.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. This dish is best eaten fresh but can also be enjoyed cold as a snack or packed lunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the frittata without an ovenproof pan?

If you don’t have an ovenproof pan, you can cook the potato mixture on the stove, then transfer the contents to a greased baking dish before pouring in the eggs and baking.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a slightly sweeter flavor and a different texture. Grate and prepare them the same way as regular potatoes.

Bhaji Frittata Recipe

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★★★★★

4.8 from 71 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Bhaji Frittata is a flavorful fusion dish combining the warmth of mild curry spices with the comforting texture of a traditional frittata. Featuring sautéed onions, grated potatoes, peas, and fresh coriander, this oven-baked egg dish is perfect for a hearty breakfast, brunch, or light dinner. Served optionally with mango chutney, natural yogurt, and naan bread, it brings a touch of Indian-inspired flavor to a classic European favorite.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 onions, thinly sliced
• 1 garlic clove, finely chopped
• 450g potatoes, coarsely grated and any excess liquid squeezed out
• 100g frozen peas
• small pack coriander, roughly chopped

Spices and Seasonings

• 2 tsp mild curry powder
• Salt and pepper, to season the eggs

Egg Mixture

• 6 medium eggs, beaten

Oils and Fats

• 2 tbsp vegetable oil

Optional Serving

• Mango chutney
• Natural yogurt
• Naan bread

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Instructions

1. Prepare the onions: Heat the oven to 200°C (180°C fan/gas mark 6). Heat 2 tablespoons of vegetable oil in an ovenproof frying pan over medium heat. Add the thinly sliced onions and fry them gently for about 10 minutes until they turn golden and soft.
2. Add garlic and curry powder: Stir in the finely chopped garlic and 2 teaspoons of mild curry powder, cooking for 1-2 minutes to release the aromatic flavors without burning the spices.
3. Cook the potatoes: Add the coarsely grated potatoes with excess liquid squeezed out to the pan. Cook for 5-8 minutes, stirring occasionally. The potatoes should soften while developing golden patches to add texture.
4. Combine eggs and peas: Season the 6 beaten eggs with salt and pepper. Pour the eggs over the potato mixture in the pan along with 100 grams of frozen peas and most of the roughly chopped coriander. Swirl the pan gently to coat the ingredients evenly with the eggs.
5. Cook briefly on stove: Cook the mixture on the stove for 1 minute to begin setting the eggs around the edges.
6. Bake in oven: Transfer the ovenproof frying pan to the preheated oven and bake for 10 minutes, or until the eggs are fully set and cooked through.
7. Garnish and serve: Sprinkle the remaining coriander over the frittata. Serve hot with optional sides such as mango chutney, natural yogurt, and naan bread for a complete meal.

Notes

• Use an ovenproof frying pan to ensure safe transfer from stove to oven for baking.
• If you prefer a spicier flavor, you can increase the amount or heat level of the curry powder.
• Make sure to squeeze out excess liquid from the grated potatoes to avoid a soggy frittata.
• This dish pairs beautifully with lightly spiced chutney and cooling yogurt to balance the savory curry flavor.
• Leftover frittata can be refrigerated and eaten cold or reheated gently.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Main Dish
• Method: Baking
• Cuisine: Fusion (Indian-inspired)

Keywords: Bhaji, Frittata, Curry, Potato, Indian-inspired, Brunch Recipe, Vegetarian, Oven-baked Eggs