Leftovers idea: sag aloo frittata

Since a minor revelation last year, I’ve been finding Spanish omelettes much more satisfying, but they’re still a bit of a faff.

Now, given 70% of that faff is procuring a heap of tasty, well-cooked potato, and sag aloo is, largely a heap of tasty, well-cooked potato, this seemed like an obvious leftovers brunch.

Yeah, it works.

In fact, I’m totally making double the quantity next time I do sag aloo, or tacking on an extra portion next time I get takeout. It’s worth it.

Ingredients:

  • Sag aloo, whatever you’ve got left, but hopefully 400-500g (see below)
  • Eggs, 5-6 depending on the above
  • Garlic, 1-2 cloves
  • Chili, to taste
  • Fresh coriander, optional but a good bunch

Instructions:

Make or order some sag aloo. Maybe eat it with some cauliflower steaks, or just on its own in a big bowl. It’s great. Now somehow cobble together the willpower not to finish it, and leave it in the fridge until you need brunch.

Crush the garlic, and finely chop the chili and coriander if using.

Beat the eggs and mix in all the other ingredients. If you can, leave it to stand for a few minutes for the flavours to amalgamate.

Not gonna lie: it looks really, really gross at this point.

Ignore it and make a Spanish omelette.

Too flippant? Ok.

Get a sturdy frying pan to medium heat, and add a little of the olive oil. Pour in the egg mixture, and cook, pulling it in from the sides a little with a spatula, for 7-8 mins, or until set on the bottom and browning a little, but still a bit sloppy on top.

Then we flip it.

Place a plate on top of the frying pan, and carefully flip it over so the omelette is done side up. Lift the pan off and return to the heat. Now, carefully slide the omelette back into the pan. It will be a bit sloppy and leave some egg and maybe a bit of potato on the plate. Don’t worry. Either pour it back and kind of tuck it back under with the spatula, or just forget about it. Work the sides away from the edge of the pan a little more, to help shape it into that lovely rounded puck shape, and cook for another couple of minutes to set the bottom. Serve.

The spinach will keep it a little on the moist side, so maybe give it some cooling time to set thoroughly.

But Roger, you just listed “sag aloo” as an ingredient, and that’s a whole recipe…

Yeah, you’ll get over it.

The BBC Good Food recipe is decent.

There’s also:

Alternatively, here’s roughly what I did. It’s pretty much the BBC one:

Crush some garlic and ginger. Fine dice an onion. Chop a tomato. Measure out about a teaspoon each of cumin seeds, mustard seeds, nigella seeds, and loads of turmeric. Roughly cube about 600g of potatoes, skin on. Rinse a big bag of spinach.

Fry the onions until mostly done, add the garlic, ginger, and spices, then fry until aromatic. Add the potatoes, work that all together and let them fry for a bit. In with the tomatoes, stir that around too. Give it a splash of veg stock, and simmer on low with a lid on until the potatoes are done.

Finish by adding the spinach and wilting it all through.


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