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Chilli and coriander frittata

A recipe from the Good Food collection.


Chilli and coriander frittata
Chilli and coriander frittata
3 medium potatoes, peeled, cut into small cubes
2 medium banana chillies
2 tablespoons olive oil
1 medium onion, finely chopped
1 small red chilli, finely chopped
1 tablespoon coriander leaves
5 eggs, lightly beaten 


1. COOK POTATOES in a large pan of boiling water until just tender, drain well.

2. Slice banana chillies, remove seeds. Heat half the oil in a non-stick frying pan. Cook chillies over medium heat for 2 minutes or until softened. Remove from pan and set aside. Heat remaining oil in pan. Add onion and small chilli, cook over medium heat for 3 minutes or until soft.

3. Add potato, toss to combine. Remove from pan, set aside. Return half the banana chillies to pan, sprinkle with coriander leaves. Layer half the potato mixture, remaining banana chillies, and remaining potato mixture.

4. Pour eggs into pan, swirling to distribute evenly. Cook over medium low heat for 8 minutes until eggs are almost cooked through, then place under hot grill 5 minutes to cook top.

5. Invert frittata onto plate, cut into wedges. Serve hot or cold, garnished with fresh herbs.

Main ingredient:
Side Dish


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