INDIAN-SPICED FRITTATA

• servings: 4

Ingredients

1 tbsp rapeseed oil

2 large onions, thinly sliced

1 tbsp Madras curry paste

500g cherry tomatoes, halved

1 green chilli, deseeded and finely

chopped

Handful of fresh coriander, roughly

chopped

8 large eggs

To serve:

Chips

Mixed leaves

Directions

1 Heat the oil in an ovenproof pan over a medium heat and cook the sliced onions for 8-10 minutes until soft and golden.

2 Add the curry paste and cook for one minute longer, then add the tomatoes and chilli. Cook until the mixture is thick and the tomatoes have burst.

3 Turn the grill on to a high heat. Beat the eggs in a large jug and add most of the coriander. Season with salt and pepper.

4 Pour the eggs over the spicy onions, tilting the pan so that they flow evenly over the top. Cook over a low heat for 8-10 minutes until almost set. Transfer to the grill and cook for another 3-4 minutes until set.

5 Serve with chips and mixed leaves.