Jersey Royal frittata

This easy frittata recipe makes the most of seasonal Jersey Royals, with plenty of fresh herbs too...


1 tbsp Co-op olive oil 

750g pack Co-op Jersey Royals, sliced into 1cm pieces

1 onion, finely sliced

25g pack flat leaf parsley, roughly chopped

6 Co-op British free range eggs

1 tbsp wholegrain mustard

25g pack basil, roughly chopped

2 tbsp mint, roughly chopped

1 tbsp capers, drained and roughly chopped

1 garlic glove, crushed

2 tbsp Co-op red wine vinegar

2 tbsp Co-op extra virgin olive oil



  1. Preheat the grill to high
  2. Heat the oil in an ovenproof frying pan and fry the potato slices for 3-4 mins, until just turning golden
  3. Stir in the onion and cook for another 2 mins
  4. Stir through half the parsley
  5. Whisk the eggs with the mustard, season well, then pour into the pan
  6. Cook over a medium heat for 6-8 mins, until just cooked, then pop under the grill to finish
  7. Meanwhile, combine the remaining parsley, basil, mint, capers, garlic, vinegar and extra virgin olive oil to make a salsa verde
  8. Remove the frittata from the oven and allow to cool slightly before drizzling with the salsa verde