This simple frittata, studded with warmly spiced peas and potatoes, takes inspiration from Indian samosas. We bloom curry powder and whole cumin seeds in oil, creating a flavor-rich base for cooking the vegetables. We start the cooking on the stovetop and finish in the oven to make sure the frittata is thick, flat and perfectly baked. You will need a 10-inch oven-safe nonstick skillet. Serve with toasted bread, a leafy salad or both.