Indian frittata

Instructions

Instructions

1. Preheat your oven. Toast the tortillas in the oven until they’re as hard and brittle as crackers. It should take about 5-7 minutes. 2. Make your mango chutney: I used 1/2 of a ripe mango, 1 tsp sugar, a pinch of salt, a pinch of ginger, some ready-made sweet-and-sour chili sauce, and the juice of 1 lemon. Blend or mash it together, and your chutney is ready! 3. In a bowl, whisk the 4 eggs with 1/2 of the chutney, chopped spinach, 1 tortilla broken into medium-sized pieces, half of the second tortilla, and half of the grated cheese. Add salt and pepper to taste. 4. Pour the mixture into your oven-safe pan, sprinkle the remaining cheese on top, and arrange the rest of the second tortilla in pieces over the top. Bake for about 10 minutes, or until the cheese is melted and slightly golden. 5. While it’s baking, marinate the red onion with salt and wine vinegar. 6. Serve the frittata by adding 2 tbsp of yogurt in the center, the remaining chutney, and topping it off with the marinated onion.

Hint

This recipe is flexible: - Add more spinach for a spinach-heavy filling 🥬. - Use a third tortilla or lentil chips instead. - Replace mango with pineapple 🍍 and skip or reduce the sugar. - Add more eggs for a taller, firmer frittata.