Preheat your oven to 180 °C (356°F).

Toast the tortillas on the middle rack until they’re hard and brittle—about 5-7 minutes.

In a blender (or with a fork), combine ½ ripe mango, 1 tsp sugar, a pinch of salt, a pinch of ginger, 2 Tbsp sweet-and-sour chili sauce, and the juice of 1 lemon.

Blend or mash until smooth. Your chutney is ready!

In a bowl, whisk 4 eggs with ½ of the chutney.

Fold in the chopped spinach, 1 broken tortilla plus half of the second tortilla, and half of the grated cheese. Season with salt and black pepper.

Pour the mixture into an oven-safe pan.

Sprinkle the remaining cheese on top and arrange the rest of the second tortilla in pieces.

Bake for ~ 10 minutes, or until the cheese is melted and lightly golden.

While the frittata bakes, marinate the sliced red onion with salt and a splash of wine vinegar.

To serve, spoon 2 Tbsp yogurt into the centre, drizzle over the remaining chutney, and finish with the marinated onion.

Add more spinach for a veggie-packed filling.

Swap in a third tortilla (or lentil chips) for extra crunch.

Replace mango with pineapple and reduce the sugar.

Use additional eggs for a taller, firmer frittata.