Curried Potato and Green Pea Frittata
- Makes4 to 6 servings
- Cook Time30 minutes
- 2
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.
Step 1
Heat 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.
Step 2
In an oven-safe 10-inch nonstick skillet over medium, heat the oil, curry powder and cumin seeds, swirling, until sizzling and fragrant, about 1 minute. Stir in the potatoes, then distribute in an even layer. Cook, stirring occasionally, until the potatoes begin to brown, about 3 minutes. Add in 1½ cups water and ½ teaspoon each salt and pepper; bring to a simmer and cook, uncovered and stirring occasionally, until the potatoes are tender and the water has evaporated, about 12 minutes.
Step 3
Add the peas and cook, stirring, until heated through, about 1 minute. Add the egg mixture and cook, stirring constantly, just until large curds begin to form, about 1 minute. Transfer the skillet to the oven and bake until the center is set, 5 to 7 minutes. Remove from the oven (the handle will be hot), then run a silicone spatula around the edge and under the frittata to loosen. Slide it onto a platter and cut into wedges.
Step 4
Optional garnish: Finely chopped fresh chives OR chopped fresh cilantro OR green chutney OR chili oil OR hot sauce OR a combination