Step 1

Heat the oven to 400°F with a rack in the middle position. In a medium bowl, whisk together the eggs, half-and-half and ½ teaspoon salt; set aside.

Step 2

In an oven-safe 10-inch nonstick skillet over medium, heat the oil, curry powder and cumin seeds, swirling, until sizzling and fragrant, about 1 minute. Stir in the potatoes, then distribute in an even layer. Cook, stirring occasionally, until the potatoes begin to brown, about 3 minutes. Add in 1½ cups water and ½ teaspoon each salt and pepper; bring to a simmer and cook, uncovered and stirring occasionally, until the potatoes are tender and the water has evaporated, about 12 minutes.

Step 3

Add the peas and cook, stirring, until heated through, about 1 minute. Add the egg mixture and cook, stirring constantly, just until large curds begin to form, about 1 minute. Transfer the skillet to the oven and bake until the center is set, 5 to 7 minutes. Remove from the oven (the handle will be hot), then run a silicone spatula around the edge and under the frittata to loosen. Slide it onto a platter and cut into wedges.

Step 4

Optional garnish: Finely chopped fresh chives OR chopped fresh cilantro OR green chutney OR chili oil OR hot sauce OR a combination