Name: Leftover curry-night frittata
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tsp vegetable oil; 1 red onion, chopped; 1 red chilli, deseeded and sliced; 250g left over vegetable curry (such as sag aloo or Bombay potatoes); 4 large British Lion eggs; A pinch of salt; Ground black pepper; A little chopped fresh coriander (optional); Leftover naan bread and chutneys to serve

Serves: 2
Prep: 5 mins
Cook: 10 mins

Ingredients

2 tsp vegetable oil
1 red onion, chopped
1 red chilli, deseeded and sliced
250g left over vegetable curry (such as sag aloo or Bombay potatoes)
4 large British Lion eggs
A pinch of salt
Ground black pepper
A little chopped fresh coriander (optional)
Leftover naan bread and chutneys to serve

Method

Heat a 22cm nonstick frying pan in medium heat, add the onion and fry for 2 minutes, stirring occasionally until soft.
Stir in the chilli and leftover curry and shake the pan to make an even layer. Cook for 4 minutes, stirring and shaking to turn the curry until it is piping hot. Add the coriander for the final minute of cooking.
Crack your British Lion eggs into a jug and add seasoning. Pour into the pan and stir well, then cook for 3 minutes, shaking the pan occasionally until the base is set and golden.
Put the pan under a hot grill and cook for 1-2 minutes until the top of the omelette is set and golden. Shake the pan to loosen the frittata and slide it onto a plate.
Cut into six wedges and serve with leftover naan bread and chutneys

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Leftover curry-night frittata

Ingredients

Method

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