Recipe courtesy of Joey Altman

Frittata with Tomato Chutney

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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1/4 cup olive oil

1 large baking potato, like russet, peeled and thinly sliced

1 medium yellow onion, peeled and julienne

1 red pepper, julienne

4 scallions, sliced

12 eggs, cracked and whisked

6 ounces grated manchego cheese

6 ounces fresh goat cheese

1/4 cup chopped parsley

2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Tomato Chutney, recipe follows

Tomato Chutney:

1/2 cup malt vinegar

1/2 cup brown sugar

15 cloves of garlic sliced thin

1 cup julienned ginger

3 red onions, julienne thinly

2 tablespoons coriander seeds

2 tablespoons mustard seed

2 tablespoons anise seed

2 tablespoons fennel seed

1 (16 ounce) can chopped tomatoes

2 cups fresh tomatoes, peeled and seeded (concasse)

1/2 cup lime juice

4 jalapenos chopped fine

1/4 cup loosely packed cilantro leaves, chopped

Salt and pepper


  1. Preheat oven to 350 degrees F.
  2. In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.

Tomato Chutney:

  1. In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.