POTATO AND PEA FRITTATA

This exceptionally flavorful frittata features the core filling ingredients of Indian samosas. Potatoes (any variety will do) and onions are tossed in fragrant garam masala and olive oil and cooked like breakfast potatoes until tender and crispy. Fresh ginger, bits of jalapeno and spring peas are stirred in before the filling is merged with the egg base and baked. Fresh cilantro and mint are sprinkled on top once the frittata has slightly cooled. Rather than cutting into traditional wedges, serve with a large spoon to scoop out portions directly from the skillet.

10 large eggs

1/2 cup whole Greek yogurt

6 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons sea salt, divided

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil

2 cups 1/2-inch cubed potatoes (skin on)

1/2 cup finely chopped onion

1 1/2 teaspoons garam masala

1/4 cup water

4 teaspoons finely chopped fresh ginger 3 tablespoons finely chopped fresh

jalapeno

1 1/4 cups frozen peas, thawed

1 tablespoon chopped cilantro 1 tablespoon chopped fresh mint Heat the oven to 350 degrees with the rack

in the center position.

In a 2-quart batter mixing bowl or mediumsize mixing bowl, add the eggs and slightly beat with a whisk. Add the yogurt, flour, baking powder, 3/4 teaspoon salt and the black pepper. Whisk gently until fully incorporated. Set aside.

Place the olive oil in a 10-inch ovenproof skillet over medium heat and heat 1 to 2 minutes until the oil shimmers.

Add the potatoes and onion and season with the remaining 3/4 teaspoon salt and the garam masala. Stir with a wooden spoon to coat with the oil.

Spread the potatoes in a single layer in the skillet. Add the water. Cover with a lid and cook for 13 minutes or until the potatoes and onions brown and are nearly done. Stir the potatoes occasionally and return to a single layer each time.

Add the ginger and jalapeno and stir well. Continue cooking for 2 minutes.

Remove from the heat and stir in the peas. Let cool 2 to 3 minutes.

Reserve 1/2 cup of the potato-pea mixture. Gently fold the rest into the egg mixture.

Wipe the skillet clean with a paper towel. Generously coat with cooking spray.

Pour the frittata mixture into the pan and place in the oven. Bake for 18 minutes, or until the center is set.

Remove from the oven and let rest for 5 minutes.

Top with the reserved potato-pea mixture and the cilantro and mint. Serve with a large serving spoon.

Serves 6-8.

Per serving, based on 6: 265 calories (percent of calories from fat, 42), 16 grams protein, 22 grams carbohydrates, 3 grams total sugars, 3 grams fiber, 12 grams total fat (4 grams saturated), 313 milligrams cholesterol, 829 milligrams sodium.

CHADWICK BOYD FOR THE AJC PHOTOS BY Potatoes and onions are cooked and crisped with garam masala, then mixed with spring peas, fresh ginger and bits of jalapeno to form the frittata filling.