Potato Frittata

4 medium potatoes, chopped into cubes

Salt and pepper

4 tablespoons cooking oil

1 medium onion, chopped

1 jalapeño pepper, chopped (optional)

½ teaspoon whole cumin

1 tablespoon freshly ground ginger/garlic paste

1 teaspoon each paprika and cumin/coriander powder

1 medium tomato, chopped

2 tablespoons chopped cilantro

2 eggs

Heat oven to 350 degrees.

Bring a medium pot of salted water to a boil. Add cubed potatoes and cook until just fork tender. Drain and season with salt and pepper; set aside.

Heat oil in a large fry pan; fry onions until they are light brown. Add the jalapeño pepper and whole cumin. Fry over medium flame for 2 minutes. Add ginger/garlic paste, paprika, cumin/coriander powder and fry over medium flame for 1 to 2 minutes. Add chopped tomatoes and cilantro. Cover and simmer over low flame for 5 minutes.

Uncover the pan and add the potatoes and a bit of water to make the mixture a bit soggy. Bring mixture to a boil. Transfer the mixture to a greased baking dish. Distribute potato mixture evenly in the dish. In a small bowl, beat eggs with salt and pepper and pour over potato mixture. Bake 20-25 minutes till the egg is semi-set. Do not over bake the eggs. Serve immediately with mildly roasted pita bread or wheat tortillas.

Serves four.

Cook's note: When reheating this dish, use the oven. If reheating in a microwave oven, use the "reheat" button and do not overheat.