Frittata with Tomato Chutney

Ingredients

• 1/4 cup olive oil
• 1 large baking potato, like russet, peeled and thinly sliced
• 1 medium yellow onion, peeled and julienne
• 1 red pepper, julienne
• 4 scallions, sliced
• 12 eggs, cracked and whisked
• 6 ounces grated manchego cheese
• 6 ounces fresh goat cheese
• 1/4 cup chopped parsley
• 2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• Tomato Chutney, recipe follows
• 1/2 cup malt vinegar
• 1/2 cup brown sugar
• 15 cloves of garlic sliced thin
• 1 cup julienned ginger
• 3 red onions, julienne thinly
• 2 tablespoons coriander seeds
• 2 tablespoons mustard seed
• 2 tablespoons anise seed
• 2 tablespoons fennel seed
• 1 (16 ounce) can chopped tomatoes
• 2 cups fresh tomatoes, peeled and seeded (concasse)
• 1/2 cup lime juice
• 4 jalapenos chopped fine
• 1/4 cup loosely packed cilantro leaves, chopped
• Salt and pepper

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