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Jersey royal and fontina frittata
- Published: 31 Mar 12
- Updated: 18 Mar 24
This frittata champions the spring beauties that are jersey royals. Grab some while they’re in season and whip up this fabulous recipe.
![Jersey royal and fontina frittata](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/484585-1-eng-GB_jersey-royal-and-fontina-frittata-768x1020.jpg)
Looking for something else? We’ve got lots more Jersey royal potato recipes here.
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Serves 4
-
Ready in less than 30 minutes
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.
- Recipe from April 2012 Issue
Nutrition
- 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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