Frittata with Tomato Chutney Recipe

Name: Frittata with Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large baking potato, like russet, peeled and thinly sliced; 1 medium yellow onion, peeled and julienne; 1 red pepper, julienne; 4 scallions, sliced; 12 eggs, cracked and whisked; 6 ounces grated manchego cheese; 6 ounces fresh goat cheese; 1/4 cup chopped parsley; 2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; Tomato Chutney, recipe follows; 1/2 cup malt vinegar; 1/2 cup brown sugar; 15 cloves of garlic sliced thin; 1 cup julienned ginger; 3 red onions, julienne thinly; 2 tablespoons coriander seeds; 2 tablespoons mustard seed; 2 tablespoons anise seed; 2 tablespoons fennel seed; 1 (16 ounce) can chopped tomatoes; 2 cups fresh tomatoes, peeled and seeded (concasse); 1/2 cup lime juice; 4 jalapenos chopped fine; 1/4 cup loosely packed cilantro leaves, chopped; Salt and pepper

Servings: persons

1/4 cup olive oil
1 large baking potato, like russet, peeled and thinly sliced
1 medium yellow onion, peeled and julienne
1 red pepper, julienne
4 scallions, sliced
12 eggs, cracked and whisked
6 ounces grated manchego cheese
6 ounces fresh goat cheese
1/4 cup chopped parsley
2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Tomato Chutney, recipe follows
1/2 cup malt vinegar
1/2 cup brown sugar
15 cloves of garlic sliced thin
1 cup julienned ginger
3 red onions, julienne thinly
2 tablespoons coriander seeds
2 tablespoons mustard seed
2 tablespoons anise seed
2 tablespoons fennel seed
1 (16 ounce) can chopped tomatoes
2 cups fresh tomatoes, peeled and seeded (concasse)
1/2 cup lime juice
4 jalapenos chopped fine
1/4 cup loosely packed cilantro leaves, chopped
Salt and pepper

1
Preheat oven to 350 degrees F.
2
In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown.
3
Add onions, peppers, and scallions and cook until tender.
4
Add eggs and stir until they start to set up.
5
Stir in cheeses and parsley, and season.
6
Place in oven for 15 minutes.
7
Remove, cut into wedges, and serve with Tomato Chutney.
8
In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry.
9
Add canned tomatoes and continue cooking until thick.
10
Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning.
11
Let cool.

1192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large baking potato, like russet, peeled and thinly sliced, 1 medium yellow onion, peeled and julienne, 1 red pepper, julienne, and more.

Yes, Frittata with Tomato Chutney falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frittata with Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions