Frittata and A Recipe Using Better Than Boullion

Always in my refrigerator!
I use this chicken base for everything.
It was a great addition to curry-roasted vegetables.

This frittata with the leftover vegetables was quite delicious!

Usually I do not copy other people’s work, but I recently found a recipe for curry-roasted vegetables and liked it. Since this recipe was in an advertisement for the ingredient Better Than Bouillon, I thought the owner would even appreciate it if I reproduced it! I am very fond of Better Than Bouillon products (and they don’t reward me in any way for saying so). 

The original recipe calls for potatoes, but I added onions, bell peppers, carrots, and one hot pepper, all in good-sized chunks. And then I used the leftovers to make my very nice frittata, topped with cheddar and Panko bread crumbs.

Curry Roasted Potatoes

Ingredients

2 tbsp	Better Than Bouillon®Sautéed Onion Base [OR Chicken Base]
¼ cup	olive oil
1 tbsp	curry powder
1 tbsp	tomato paste
1 tsp	paprika
2 cloves	garlic, minced
2 lb	potatoes, chopped

Directions

• 1

  Preheat oven to 425˚F. In large bowl, stir together Roasted Onion [or chicken] Base, vegetable oil, curry powder, tomato paste, paprika and garlic until blended. Toss with potatoes until well coated.

• 2

  Transfer to 2 large parchment paper–lined baking sheets. Bake for 25 to 30 minutes or until golden brown and tender. [I used Silpat sheet liners.]

Tip: Serve with a dollop of yogurt or tzatziki sauce if desired. My tip: serve with chutney!

Source: https://www.betterthanbouillon.com/recipes/curry-roasted-potatoes/