Frittata With Tomato Chutney Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

1 medium yellow onion, peeled and julienne

1/2 cup brown sugar

Salt and pepper

15 cloves of garlic sliced thin

2 teaspoon salt

2 tablespoons mustard seed

4 jalapenos chopped fine

1 red pepper, julienne

2 tablespoons anise seed

Tomato Chutney, recipe follows

1/2 cup malt vinegar

4 scallions, sliced

12 eggs, cracked and whisked

1/4 cup loosely packed cilantro leaves, chopped

6 ounces grated manchego cheese

1/4 cup olive oil

2 tablespoons fennel seed

1 (16 ounce) can chopped tomatoes

1/2 cup lime juice

3 red onions, julienne thinly

2 tablespoons coriander seeds

1 cup julienned ginger

1/4 cup chopped parsley

1/2 teaspoon fresh ground black pepper

2 cups fresh tomatoes, peeled and seeded (concasse)

6 ounces fresh goat cheese

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