Preheat the broiler.
Heat oil in a heavy-bottom, oven-safe skillet. Add the onion, garlic, green chili, red bell pepper and cook over medium heat for 4~5 minutes or until onions and peppers are tender.
Add the tomato, potato, peas, ground cumin, coriander, red chili powder and salt. Cook over medium heat, stirring frequently, until the tomato and peas are soft.
Beat eggs in a medium mixing bowl and whisk lightly. Season with salt and pepper.
Add the eggs to the veggie mixture, mix to combine all the ingredients. Lower the heat to medium-low.
As the eggs cook, using a spatula push the mixture from the edge of the pan to the center to let the uncooked eggs flow onto the hot pan and start cooking. Do this for 2~3 minutes.
Cover and cook over low heat for 5~7 minutes, or until the bottom of the frittata is golden brown and the top is almost set. Mixture should not be too 'jiggly' when you shake the pan.
Sprinkle cheese evenly over the omelet and place the pan in the preheated broiler for 1~2 minute or until the cheese has melted and the top of the omelet is completely set.
Using oven mitts, carefully remove the skillet from the oven. Let cool for 3~4 minutes, then slide the frittata onto a chopping board or serving plate.
Sprinkle chopped cilantro. Cut into wedges and serve.