This frittata champions the spring beauties that are jersey royals. Grab some while they’re in season and whip up this fabulous recipe.
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Ingredients
- 500g jersey royal potatoes, halved lengthways
- 1 tbsp olive oil
- knob of butter
- A bunch of spring onions, finely sliced
- 6 free-range eggs
- Splash of cream
- A handful of fresh thyme leaves
- A handful of fresh parsley
- 100g fontina cheese
- Green salad, to serve
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Method
- Cook the jersey royals in boiling salted water for 10 minutes. Drain. Preheat the grill to medium.
- Heat the olive oil and butter in a 23cm frying pan. Add the potatoes and fry for 5 minutes until golden, then remove.
- Gently fry the spring onions until slightly softened.
- Meanwhile, whisk the eggs with the cream, thyme leaves, parsley and cheese. Season well, then add to the pan.
- Stir in the potatoes, cook gently for 3-4 minutes until almost set, then grill for a few minutes. Serve with green salad.
Nutrition
- 377kcals Calories
- 24.6g (10.4g saturated) Fat
- 19.1g Protein
- 22.2g (3.4g sugars) Carbs
- 2.2g Fibre
- 0.8g Salt
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