pack it up: healthy lunches

These speedy midday meals are filling and healthy – ideal for fuelling you through the day

- ESTHER CLARK

Bombay potato frittata

SERVES 2 PREP 15 mins COOK 35 mins EASY V

4 new potatoes, sliced into 5mm rounds

100g baby spinach, chopped

1 tbsp rapeseed oil

1 onion, halved and sliced

1 large garlic clove, finely grated

½ tsp each ground coriander and ground cumin

¼ tsp each black mustard seeds and turmeric

3 tomatoes, roughly chopped

2 large eggs

½ green chilli, deseeded and finely chopped

1 small bunch of coriander, finely chopped

1 tbsp mango chutney

3 tbsp fat-free Greek yogurt

1 Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steamdry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.

2 Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.