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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Cook briefly on stove: Cook the mixture on the stove for 1 minute to begin setting the eggs around the edges.
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.
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