One big potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Red chilli flakes.
Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside
Heat oil in deep sauce pan. Cook onions till translucent.
Add potatoes and make a base by spreading them in pan.
Season with salt and red chilli flakes
Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.
Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.
Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate. . Serve warm
I love it with sour cream.