channa masala frittata with baked spiced potatoes

Nik Sharma

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channa masala frittata with baked spiced potatoes|A Brown Table

Often I’m short on time especially these days as we’re still getting parts of our home remodeled and renovated. There was a time I thought home remodeling and renovations were a breeze (clearly I had watched way too many home renovation tv shows) but reality is a little different. The design part is fun and the final reveal a blast (hopefully), it’s the inbetween that can be a little nuts and it’s often a lesson in patience. It’s also made it a little trickier for me to visit our local farmer’s market and grocery store when I need to. Recently, I got the opportunity to try out the grocery delivery service run by AmazonFresh and it was a great experience!

AmazonFresh carries a wide selection of fresh fruits and vegetables and produce from local suppliers, along with over 500,000 items (including everyday household essentials) that are available for same-day and early morning delivery. All I needed to do was plan out my shopping list, log into my account and order what I needed and select a time slot for delivery. Everything was delivered to my doorstep before 7am on Saturday morning in Amazon’s reusable thermal bags that kept my produce fresh. This all worked out rather well since I need to cook something for a brunch at a friend’s place last weekend. I typed in my ingredients the night before and set my delivery time so I could prep and cook and take my warm food straight from the oven to my friend’s home. AmazonFresh kept the entire process seamless and stress-free and the ingredients were fresh as promised.

If frittatas were an Indian dish, I think they would have been made this way, at least, I imagine it would. A spicy mixture of chickpeas simmered with bell peppers and onions and later folded into a creamy egg mixture only to be baked with the sweet and tart flavor of goat cheese. You can also serve it with a generous portion of this baked spiced potatoes and though, I say “also” I think you’ll be very happy if you do.


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table


channa masala frittata with baked spiced potatoes|A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this dish;

  • You can easily make the potatoes ahead of time and then reheat when ready to serve.

  • Use fresh ingredients and spices for a full flavor.

  • This isn’t a traditional recipe for channa masala, I’ve modified it quite a bit to make it work for the frittata but even by itself the chickpea makes a great side (if you just want to cook that for a meal).

  • You can cook the potatoes a little longer and make them crispy, just watch them so they don’t burn.


channa masala frittata with baked spiced potatoes|A Brown Table

channa masala frittata with baked spiced potatoes

serves: 6

baked spiced potatoes

3lbs red potatoes, cut into wedges

2 cups large onion, cut in half and thinly sliced

1 cup thinly sliced green bell peppers

3 tablespoons olive oil

1 teaspoon fine grain sea salt

1/2 teaspoon cayenne pepper powder

1 teaspoon garam masala

  1. Place a wire rack at mid-level in the oven and preheat to 400F.

  2. Mix all the ingredients together in a large mixing bowl and transfer them to two large baking sheets. Bake in the preheated oven for about 40 minutes, tossing the potatoes halfway through baking and cook until the potatoes are golden brown and crispy. Remove from oven and allow to cool on the pan for at least 5 minutes before serving.

for the chickpeas

ingredients

1 tablespoon ghee

1 cup white onion diced

1 cup red bell pepper diced

1 cup green bell pepper diced

1 teaspoon minced garlic

one 15 ounce can chickpeas

1 teaspoon red chili powder

1 teaspoon ginger powder

1 teaspoon garam masala

one 14.5 ounce can crushed tomatoes

3 cups fresh spinach leaves

1 teaspoon sea salt

1. Heat the ghee in a large thick-bottomed saucepan on medium-high heat. Add all the ingredients from the onion to the garam masala to the saucepan and stir for 2 minutes. Then add the tomatoes, spinach, and salt, stir and bring the contents of the pan to a boil. Reduce the heat to medium-low and cook for 40 minutes, stirring occasionally. Most of the liquid should evaporate from the pan and the final mixture will be saucy but not runny. Remove from heat and allow to cool to room temperature before adding it to the frittata.

for the frittata

ingredients

12 large eggs

1/2 cup heavy cream

1 teaspoon fine grain sea salt

1/2 teaspoon black pepper

2 tablespoons ghee

3 cups chickpea mixture, cooled

4 ounces goat cheese

2 tablespoons fresh cilantro leaves

 

  1. Place a wire rack at mid-level in the oven and preheat to 350F. Whisk the eggs, heavy cream, salt, and pepper in a large mixing bowl until just combined. Avoid over-whisking the eggs. Keep aside.

  2. Take an oven-safe 12 inch skillet (I used a stainless steel braiser) and melt the ghee on medium-high heat. Spread the melted ghee to coat the surface of the pan evenly. Once the ghee is hot, pour the whisked egg mixture into the pan. Allow to cook for 3 minutes until the egg just starts to set. Scoop and lightly spread the chickpea mixture and goat cheese over the eggs in the pan and garnish with the cilantro leaves. Transfer the entire pan to the preheated oven and cook for about 25 minutes until the egg turns golden brown. Remove from oven and allow to cool for 5 minutes before serving with the country fries.

Disclaimer: This post is sponsored by AmazonFresh. All opinions expressed are solely my own.

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