Preheat the oven to 200°C.

Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis.

Meanwhile, in a large bowl, beat the eggs with half the mango chutney.

Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis.

Add a pinch of sea salt and black pepper and mix it all together well.