Leftover curry-night frittata

  • Serves: 2
  • Prep: 5mins
  • Cook: 10mins


  • 2 tsp vegetable oil
  • 1 red onion, chopped
  • 1 red chilli, deseeded and sliced
  • 250g left over vegetable curry (such as sag aloo or Bombay potatoes)
  • 4 large British Lion eggs
  • A pinch of salt
  • Ground black pepper
  • A little chopped fresh coriander (optional)
  • Leftover naan bread and chutneys to serve


  1. Heat a 22cm nonstick frying pan in medium heat, add the onion and fry for 2 minutes, stirring occasionally until soft. 
  2. Stir in the chilli and leftover curry and shake the pan to make an even layer. Cook for 4 minutes, stirring and shaking to turn the curry until it is piping hot. Add the coriander for the final minute of cooking. 
  3. Crack your British Lion eggs into a jug and add seasoning. Pour into the pan and stir well, then cook for 3 minutes, shaking the pan occasionally until the base is set and golden. 
  4. Put the pan under a hot grill and cook for 1-2 minutes until the top of the omelette is set and golden. Shake the pan to loosen the frittata and slide it onto a plate. 
  5. Cut into six wedges and serve with leftover naan bread and chutneys

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