Cooking Instructions

Preheat the oven to 200°C/400°F/gas 6. Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis. Meanwhile, in a large bowl, beat the eggs with half the mango chutney. Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis. Add a pinch of sea salt and black pepper and mix it all together well. Put 1 tablespoon of olive oil into the frying pan, then pour in the egg mixture. Grate over the remaining cheese and sprinkle over the Bombay mix. Shake the pan over the heat for 1 minute, then transfer to the oven for 10 minutes, or until golden and set. Meanwhile, grate the onion, mix with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle. Serve the frittata dolloped with yoghurt and the remaining mango chutney, sprinkled with the drained pickled red onion. Tips EASY SWAPS – Paneer would be delicious in place of the Cheddar. HELPFUL HACK – You could toast the chapatis over a flame on the hob, or pop them under a hot grill. ON THE SIDE – Serve with a quick salad of sliced beef tomatoes and fresh red chilli, chunks of cucumber, and crisp salad leaves dressed with a big squeeze of lemon juice and a drizzle of extra virgin olive oil. Sprinkle with a little Bombay mix, if you like. Source: https://www.jamieoliver.com/recipes/egg-recipes/indian-inspired-frittata/