Frittata with curried potatoes, greens, and cheese- 1 hour meal
You’ll need a large, oven-safe frying pan for this mouthwatering, golden-topped frittata — one that can go straight from the hob to the grill, so be sure to avoid any with plastic handles. Trust us, once you try this recipe, it’ll become one of your kitchen staples.
This frittata is bursting with flavour, beautifully balanced between soft, fluffy eggs and a medley of rich, savoury fillings (you can customise it to suit your tastes or whatever you have in the fridge). Finished under the grill, it develops a gorgeous, golden crust that makes it look as good as it tastes. Each slice is tender and packed with satisfying texture, making it far more than just an ordinary egg dish.
But what truly takes this dish to the next level is the serving suggestion: a generous spoonful of mango chutney on the side. The contrast of the sweet, tangy chutney with the warm, savoury frittata is absolutely irresistible. It's the kind of unexpected pairing that instantly elevates a humble meal into something truly memorable.
Whether you're planning a lazy weekend brunch, prepping lunches for the week, or pulling together a quick and wholesome dinner, this frittata ticks all the boxes. It makes eight generous slices, perfect for feeding a group or enjoying over several days — and it reheats beautifully, too.
One of the best things about this recipe is how time-friendly it is. You can have it prepped and ready for the grill in less than 25 minutes, with a cooking time of just 10 to 30 minutes depending on your grill and the depth of your pan. That means you can go from fridge to fork in under an hour, with minimal fuss and maximum flavour.
Grated cheddar (or Red Leicester, or any other hard cheese, or a combination of these) (100g/3½oz)
little bunch of freshly chopped coriander (approximately 20g/¾oz)
Ten freshly cooked potatoes that have cooled fully
20g/¾oz of salted butter or olive oil, for frying a big handful of coarsely cut spring greens, either raw or cooked
Two tablespoons of curry powder
Two teaspoons of mustard seeds
Black pepper, freshly ground, with sea salt flakes
Start by cracking the eggs into a large mixing bowl — you’ll want plenty of room to whisk everything together easily. Season generously with a good pinch of sea salt flakes and a few turns of freshly ground black pepper. Don’t be shy with the seasoning here; it forms the base of the flavour for the entire frittata. Using a whisk or fork, beat the eggs thoroughly until the yolks and whites are fully combined and slightly frothy. This helps ensure a light, airy texture once cooked.
Next, stir in the grated cheese — choose one with a good melt and punch of flavour, like mature cheddar or crumbled feta, depending on your preference. The cheese will melt into the egg mixture, adding richness and savoury depth. Finally, add a handful of freshly chopped coriander (or parsley if you prefer a milder herb). This adds a bright, fresh note that lifts the entire dish. Give everything a good stir to combine, then set the bowl aside while you prepare the vegetables or fillings for the pan. You’re already well on your way to creating a frittata that’s bursting with flavour in every bite.
Slice the potatoes into thin, even rounds, about 3mm (⅛ inch) thick. This ensures they cook through evenly and layer nicely in the frittata, adding texture and heartiness without overpowering the other ingredients. You can use a sharp knife or a mandoline for more consistent results — just take care with your fingers. Once sliced, set the potatoes aside, ready to be added to the pan.
Heat a 25cm/10in non-stick ovenproof frying pan over medium-high heat and add the butter and a tablespoon of oil. Add the potato slices after the butter has melted. Let them cook after spreading them out in the pan. Avoid the temptation to move them about excessively. Keep frying until the potatoes are crisp on both sides and golden-brown. In the bowl with the cheese and eggs, add the potatoes. Don't rinse the pan out.
Preheat the grill to high, so it's ready to finish cooking the frittata and give it that beautifully golden, slightly crisp top. Make sure your oven shelf is positioned to allow the pan to sit a few inches below the heat for even browning.
Add a teaspoon of oil to the frying pan and place it over medium-high heat. Once the oil is hot, pour in the egg and vegetable mixture, tilting the pan gently to spread it out evenly. Work quickly here — you want an even layer before the eggs begin to set. As the edges start to firm up, use a rubber spatula to gently pull them toward the centre, allowing the uncooked egg to flow into the gaps. This helps the frittata cook more evenly and prevents a soggy middle, setting you up for a beautifully fluffy result.
Heat a teaspoon of oil in the pan over medium-high heat. Pour in the egg mixture and tilt to spread evenly. As it sets, pull the edges to the centre with a spatula, letting uncooked egg fill the gaps. Tilt the pan to help it cook evenly.
Once the base is set and the top still slightly runny, place the pan under the hot grill. Cook for a few minutes until the frittata is golden, set, and lightly puffed. Slide it onto a board and let it cool slightly before slicing. Serve warm or at room temperature with mango chutney, if you like.