Serves 2

Ingredients

• 4 new potatoes, sliced into 5mm rounds
• 100g baby spinach, chopped
• 1 tbsp rapeseed oil
• 1 onion, halved and sliced
• 1 large garlic clove, finely grated
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp black mustard seeds
• 1/4 tsp turmeric
• 3 tomatoes, roughly chopped
• 2 large eggs
• 1/2 green chilli, deseeded and finely chopped
• 1 small bunch of coriander, finely chopped
• 1 tbsp mango chutney
• 3 tbsp fat-free Greek yogurt

Instructions

1. Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
2. Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
3. Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
4. Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.