Heat a medium frypan over med/high heat. Add coconut oil and onion and sauté until golden.
Add garlic and spices and cook for 2 minutes.
Add potato and toss to coat in the mix, season with salt and pepper, add 1/3 cup water and simmer until potato is tender and moisture has evaporated.
Transfer the mix to a medium bowl and pour over the eggs. Stir to combine.
Spray either a 20cm ovenproof frypan or 2x 10cm pans with cooking oil spray.
Place the pan/s over medium heat and pour in the frittata mix.
Cook until the edges begin to set, then transfer to a grill set on low and cook until the centre is still slightly wobbly.
Serve frittata topped with yoghurt and mango chutney.
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