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Curried Potato and Green Pea Frittata
This simple frittata, studded with warmly spiced peas and potatoes, takes inspiration from Indian samosas. We bloom curry powder and whole cumin seeds in oil, creating a flavor-rich base for cooking the vegetables. We start the cooking on the stovetop and finish in the oven to make sure the frittata is thick, flat and perfectly baked. You will need a 10-inch oven-safe nonstick skillet. Serve with toasted bread, a leafy salad or both.
4 to 6
Servings
30 minutes
Ingredients
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8
large eggs
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¼
cup half-and-half
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a medium bowl, whisk together the eggs, half-and-half and ½ teaspoon salt; set aside.
Reviews
April 6, 2025
Easy & Delicios
This is a great recipe made with items you likely already have on hand. I cut the eggs in half for 2 people but kept potatoes peas and liquid the same. Cut the spices back a bit, but more than half since vegetables were full amount. It’s an easy and quick meal. We had it with arugula dressed with lemon juice evoo and touch of salt and fresh cracked pepper.
April 16, 2024
Easy but needs a punch of flavor
This came together easily and looked pretty when I turned it out of the pan. I didn't peel or cube the potatoes but sliced them thinly. The curry flavor wasn't very strong; it was a fresh jar of powder so don't know if I just need to add a bit more. It was perfect for a Meatless Monday dinner with simple salad and French bread
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