This easy frittata recipe makes the most of seasonal Jersey Royals, with plenty of fresh herbs too…
INGREDIENTS
- 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
METHOD
- Preheat the grill to high
- Heat the oil in an ovenproof frying pan and fry the potato slices for 3-4 mins, until just turning golden
- Stir in the onion and cook for another 2 mins
- Stir through half the parsley
- Whisk the eggs with the mustard, season well, then pour into the pan
- Cook over a medium heat for 6-8 mins, until just cooked, then pop under the grill to finish
- Meanwhile, combine the remaining parsley, basil, mint, capers, garlic, vinegar and extra virgin olive oil to make a salsa verde
- Remove the frittata from the oven and allow to cool slightly before drizzling with the salsa verde
