(Serves 4)



2 tbsp vegetable oil

2 onions, thinly sliced

1 garlic clove, finely chopped

2 tsp mild curry powder

450g potatoes, coarsely grated and any excess liquid squeezed out

6 medium eggs, beaten

100g frozen peas

small pack coriander, roughly chopped

mango chutney and natural yogurt to serve (optional)



Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and fry the onion for about 10 mins over a medium heat until golden. Add the garlic and curry powder and cook for 1-2 mins. Next, add the grated potatoes and cook for 5-8 mins, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches. Season the eggs, then pour into the pan with the peas and most of the coriander, swirling to coat the potato mixture. Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set. Sprinkle with the remaining coriander and serve with mango chutney and natural yogurt if you like. *BBC Good Food Magazine*


Nutritional Information:

Per serving: calories 282; protein 13g; carbs 27g; fat 14g; saturates 3g; fibre 6g; sugar 5g; salt 0.3g

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