How To Make Jersey Royal Potato Spring Vegetable

Recipe courtesy of Jersey Royal new potatoes.
How To Make Jersey Royal Potato Spring Vegetable Frittata

How To Make Jersey Royal Potato Spring Vegetable Frittata. Hello friends, so how are you today? So do you 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



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

How To Make Jersey Royal Potato Spring Vegetable Frittata Method:


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 also 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.

How To Make Jersey Royal Potato Spring Vegetable Frittata

How To Make Jersey Royal Potato Spring Vegetable Frittata:

So what do you think of this recipe?

Do you also fancy trying it?

You Might Also Like:

Firstly, Tesco Jersey Royal Warm Summer Salad Recipe: Tesco Jersey Royal New Potatoes In-store Now.

Secondly, Balsamic Roasted New Potatoes With Asparagus.

Thirdly, How To Make A Jersey Royal Dipping Platter.

Fourthly, How To Make Jersey Royal Pasty with Quick Tomato Jam.

Fifth, How To Make Jersey Royal And Halloumi Rosemary Skewers.

Last but not least, How To Make Jersey Royal Salt ‘n’ Vinegar Herb Shake in a Bag.

How To Make Jersey Royal Potato Spring Vegetable Frittata

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Claire Justine
Claire Justine

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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  1. Margarett Murphy
    5 April 2017 / 11:17

    Now this looks tasty. I could just eat soon.

  2. Rhian Westbury
    3 April 2017 / 08:38

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

    • 4 April 2017 / 11:11

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

  3. Coombe Mill
    2 April 2017 / 21:21

    Just perfect for spring

    • 4 April 2017 / 11:10

      Lovely for Spring/Summer snacks 🙂

  4. Lindsey Burton-Harrison
    2 April 2017 / 15:53

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

    • 4 April 2017 / 11:09

      Thanks for the comment Lindsey 🙂

  5. nancy baten
    2 April 2017 / 15:09

    Sounds delicious and looks even more delicious!

    • 4 April 2017 / 11:09

      Thanks for the comment Nancy 🙂

  6. Tamar SB
    2 April 2017 / 11:38

    Perfect for spring!

    • 4 April 2017 / 11:09

      Thanks for stopping by Tamar 🙂

  7. Kezzie
    2 April 2017 / 11:33

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

    • 4 April 2017 / 11:09

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