Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A savory baked frittata combining boiled potatoes and eggs with the subtle aroma of curry leaves and mustard seeds for a Goan-inspired twist. This Indian-inspired recipe (vegetarian), ready in about 40 minutes, combines large eggs, boiled potatoes, diced, onion, finely chopped into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 2 medium (about 1 cup) boiled potatoes, diced
• 1 small onion, finely chopped
• 1 tsp mustard seeds
• 10 curry leaves
• 1 green chili, finely chopped
• 1/4 tsp turmeric powder
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp fresh coriander leaves, chopped

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, beat 6 large eggs with 1 tsp salt and 1/4 tsp turmeric powder until smooth.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 10 curry leaves, sautéing until mustard seeds start to pop and curry leaves become fragrant (about 1 minute).
3. Step 3: Add 1 small finely chopped onion and 1 finely chopped green chili to the skillet, cooking for 4 minutes until onions are soft.
4. Step 4: Stir in 1 cup diced boiled potatoes and cook for 3 minutes, mixing to coat the potatoes with spices.
5. Step 5: Remove skillet from heat and stir in 2 tbsp chopped fresh coriander leaves. Pour the beaten eggs evenly over the potato mixture in the skillet.
6. Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggs are fully set and lightly golden on top.
7. Step 7: Let the frittata cool for 5 minutes before slicing and serving warm.