INGREDIENTS
3 med potatoes, peeled,cut into cubes 2 med banana chilies 2 tbsp olive oil 1 med onion finely chopped 1 sm red chili finely chopped 1 tbsp coriander leaves 5 eggs lightly beatened
DIRECTIONS
1. Cook potatoes in boiling water until tender, drain well. 2. Remove seeds from chilies and slice. 3. Heat 1/2 oil in skillet and cook chilies over med heat 2 min. Remove from pan and set aside. 4. Heat remaining oil in skillet, add onion and sm red chili and cook over med heat for 3 min until soft 5. Add potatoes and toss to combine. Remove from heat and set aside. 6. Return 1/2 the banana chilies to the pan and sprinkle with coriander leaves 7. Layer 1/2 potato mixture, remaining banana chilies and remaining potatoes. 8. Pour the eggs into the pan, swirl to distribute evenly and cook over med-low heat for 8 min until eggs are almost cooked. 9. Place under hot grill for 5 min to cook the top 10. Invert the frittata onto a plate and cut into wedges 11. Serve hot or cold