Ingredients

Step by step

1. Bring a pan of salted water to the boil, then cook the new potatoes for 18-20 minutes, or until tender. Drain and leave to cool completely.
2. Slice the cooled potatoes in half lengthways. Heat the butter and 1 tablespoon of the oil in a large non-stick ovenproof frying pan (about 22cm base diameter) over a medium-high heat. Add the potatoes, cut-side down, and leave to cook for 5-7 minutes, or until crisp and goldenbrown on the underside. Transfer to a plate, leaving the fat behind in the pan.
3. Reduce the heat to low and cook the onion in the same pan with 1 teaspoon of sea salt flakes for 5 minutes, until softened. Stir in the curry paste and cook out for 2 minutes over a medium heat. Add the paneer and spinach, then cook for a few more minutes, until the spinach has wilted. Scrape the contents of the pan into a bowl to cool for at least 10 minutes. Meanwhile, preheat the grill to medium-high.
4. Whisk together the eggs and fresh herbs in a large jug or bowl. Stir in the spinach and paneer mixture. Heat the remaining ½ tablespoon of oil in the same pan over a medium-low heat. Pour in the egg mixture, level out, then nestle in the potatoes, cut-side up. Scatter over ½ teaspoon of sea salt, then cook until the eggs are almost set with just a little bit of runny egg on the surface (about 10-12 minutes). Grill the top for 2-3 minutes, until set and golden.
5. Ease a spatula around the edges of the frittata, then slide onto a serving plate and allow to cool for 10-15 minutes (or cool completely and enjoy cold). Scatter with extra herbs, cut into wedges and serve with mango chutney, if liked.