How To Make Jersey Royal Potato Spring Vegetable Frittata…

Fancy making some of these tasty vegetable frittatas?

How To Make Jersey Royal Potato Spring Vegetable Frittata:

Serves 4-6

Preparation Time: 20 minutes
Cooking Time: 35-40 minutes

Ingredients:

Frittata:

  • 300g Jersey Royal new potatoes
  • 100g Fresh peas, podded or frozen
  • 100g broad beans, podded and shelled or frozen
  • 6 large Free Range eggs
  • 3 tbsp mint, roughly chopped
  • 1 tbsp olive oil
  • 20g unsalted butter
  • 4 salad onions, thinly sliced
  • 4 baby courgettes, sliced in half lengthways
  • 1 garlic clove, crushed
  • 100g feta, crumbled
  • Coarsely ground black pepper

Peashoot and mint salad:

  • 40g fresh pea shoots
  • 40g fresh rocket leaves
  • 1 small bunch of torn mint leaves
  • 1 tbsp Extra virgin olive oil
  • Squeeze lemon juice
  • Sea Salt
  • Ground black pepper

Method:

Frittata:

1. Cook the Jersey Royals in a pan of water for 12-15 minutes, until tender. Drain and, when cool, slice thinly.

2. Cook the peas and broad beans in boiling water for 2 minutes (or 4-5 if from frozen) then drain and refresh under cold water.

3. Whisk the eggs in a medium bowl with the mint, salt and pepper.

4. Heat the oil in a 24cm non-stick frying pan. Add the courgettes cook for 1-2 minutes then add the potatoes, onions and garlic, cook for 3-4 minutes, until beginning brown. Stir in the peas and broad beans, keeping 10g of each for the salad.

5. Preheat the grill. Pour the whisked egg over the vegetables and crumble over the feta, keeping 20g of feta for the salad. Cook over a gentle heat for 10-12 minutes until almost set. Transfer the pan to the grill and cook for 3-5 mins until the top is golden and cooked through.

6. Place a plate or board over the top of the pan so that the frittata falls onto the plate. Slice into wedges and serve with the salad.

Peashoot and mint salad:

1. Wash the pea shoots and rocket, dry well, and tear into bite sized pieces if necessary, add to a medium bowl with the mint, reserved peas, broad beans and feta.

2. Drizzle the leaves with the oil and a squeeze of lemon juice, seasoning with a little salt and pepper.

3. Mix leaves and dressing together and serve with the frittata.

Cook’s Tip:

This is a great lunch box alternative to sandwiches. It can be prepared a day in advance cut into wedges and wrapped in parchment paper, ready to be added to a lunch box or picnic hamper.

Recipe courtesy of Jersey Royal new potatoes

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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13 Comments

  1. Kezzie
    2nd April 2017 / 11:33 am

    Fritata is lovely but I prefer it hot to cold in a picnic! This one looks fab!

    • Clairejustine oxox
      4th April 2017 / 11:09 am

      Thanks Kezzie, me and the husband prefer hot as the kids love them cold 🙂

  2. Tamar SB
    2nd April 2017 / 11:38 am

    Perfect for spring!

    • Clairejustine oxox
      4th April 2017 / 11:09 am

      Thanks for stopping by Tamar 🙂

  3. nancy baten
    2nd April 2017 / 3:09 pm

    Sounds delicious and looks even more delicious!

    • Clairejustine oxox
      4th April 2017 / 11:09 am

      Thanks for the comment Nancy 🙂

  4. Lindsey Burton-Harrison
    2nd April 2017 / 3:53 pm

    How delicious and fresh does this look! Perfect be it for lunch, dinner or a sneaky scrumptious treat throughout the day. xx

    • Clairejustine oxox
      4th April 2017 / 11:09 am

      Thanks for the comment Lindsey 🙂

  5. Coombe Mill
    2nd April 2017 / 9:21 pm

    Just perfect for spring

    • Clairejustine oxox
      4th April 2017 / 11:10 am

      Lovely for Spring/Summer snacks 🙂

  6. Rhian Westbury
    3rd April 2017 / 8:38 am

    I love making frittata's as you can pretty much throw in whatever you have in the fridge x

    • Clairejustine oxox
      4th April 2017 / 11:11 am

      I agree Rhian, I have a few left over veggies I might add to mine 🙂

  7. Margarett Murphy
    5th April 2017 / 11:17 am

    Now this looks tasty. I could just eat soon.

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