Spanish Frittata with Green Chutney By Ranveer Brar

Spanish Frittata with Green Chutney

Make an omelette with a Spanish touch, serve with all time favourite green chutney with a twist.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

15 Min



Rate This Recipe6


  • 4 to 5 tsp olive oil
  • ½ cup sliced onions
  • ½ cup sliced potatoes
  • salt
  • black pepper
  • water
  • ½ cup red and yellow bell peppers
  • juliennes
  • For egg mixture
  • 6 eggs
  • salt
  • black pepper
  • 3 tsp grated cheese
  • For chutney
  • ½ cup spring onion greens
  • ½ cup chopped coriander
  • 1 tsp chopped ginger
  • 1 cup chopped onions
  • 1 tsp cumin powder
  • ½ tsp lemon juice
  • 2 tsp oil
  • salt
  • black pepper
  • water


  1. 1

    Heat olive oil in a pan. Add sliced onions, sliced potatoes, salt, black pepper, and little water.
  2. 2

    Cover the pan with a lid and cook for some time.
  3. 3

    Once the potato slices are cooked, add red and yellow bell pepper juliennes.
  4. 4

    In a bowl, beat eggs with salt and black pepper. Add grated cheese. Pour the beaten egg mixture in the potato mixture.
  5. 5

    Swirl the pan to spread the egg mixture evenly in the pan. Cook both sides.
  6. 6

    Transfer the frittata to the serving plate.
  7. 7

    Cut into pieces. For the chutney, blend spring onion greens, chopped coriander, ginger, and onions, cumin powder, lemon juice, oil, black pepper, salt, and little water.
  8. 8

    Blend well. Serve frittata with green chutney.

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