Indian-style Bombay Potato Slice

A fusion dish combining elements from Indian and Spanish cuisine. This dish features spices reminiscent of South India and textures of a Spanish omelette.

By @amberthenutritionist

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 750 g baby potatoes peeled and halved
• 0 L water for boiling
• 2 tbsp extra virgin olive oil
• 1 onion sliced
• 2 garlic cloves minced
• 1 tsp ginger minced
• 1 red chili deseeded and sliced
• 1 tsp black mustard seeds
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cumin seeds
• 2 tsp garam masala
• 500 g tomatoes roughly chopped
• 0 fresh coriander chopped
• 0 salt
• 8 eggs
• 100 ml milk
• 0 salt
• 0 parchment paper

Instructions

1. Boil the baby potatoes peel and halve them beforehand for 8-10 minutes. Drain them once cooked.
2. Heat 2 tablespoons of extra virgin olive oil in a large frying pan. Add the sliced onions and cook them on medium heat for 15 minutes.
3. Add minced garlic and ginger to the pan and fry for another few minutes until fragrant.
4. Stir in sliced red chili, black mustard seeds, ground coriander, turmeric, cumin seeds, and garam masala. Cook briefly until the spices are aromatic.
5. Add the roughly chopped tomatoes and the boiled potatoes to the pan. Add a splash of water, cover with a lid, and cook until the mixture softens and comes together. Season with salt and stir in the chopped fresh coriander.
6. Whisk the eggs and milk together. Season the mixture well with salt.
7. Empty the potato and tomato mix into a lined square baking tray, spreading out evenly. Pour the egg mixture over it, then stir gently to combine.
8. Bake the mixture in a preheated oven at 180°C (350°F) for 25-30 minutes or until it is set and firm. Once done, let it cool slightly before serving.