Jersey royal and fontina frittata

Name: Jersey royal and fontina frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
April 2012

Easy
April 2012

Test kitchen approved

Serves 4
Ready in less than 30 minutes

This frittata champions the spring beauties that are jersey royals. Grab some while they’re in season and whip up this fabulous recipe.

Looking for something else? We’ve got lots more Jersey royal potato recipes here.

Nutrition: per serving

Calories: 377kcals
Fat: 24.6g (10.4g saturated)
Protein: 19.1g
Carbohydrates: 22.2g (3.4g sugars)
Fibre: 2.2g
Salt: 0.8g

Nutrition: per serving

Calories: 377kcals
Fat: 24.6g (10.4g saturated)
Protein: 19.1g
Carbohydrates: 22.2g (3.4g sugars)
Fibre: 2.2g
Salt: 0.8g

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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

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.