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