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? Because I do.
The Jersey Royal Potato Spring Vegetable Frittata is a delightful dish perfect for a summer brunch, or a light dinner.
This vibrant frittata features the unique, nutty flavour of Jersey Royal potatoes, harmoniously combined with an array of fresh spring vegetables like tender baby courgettes, sweet peas, and yummy feta cheese.
How To Make Jersey Royal Potato Spring Vegetable Frittata:
How To Make Jersey Royal Potato Spring Vegetable Frittata. Lightly seasoned and bound together by fluffy, farm-fresh eggs, this frittata is not only visually appealing but also bursting with seasonal flavours.
Also topped with a sprinkle of fresh herbs and a dollop of tangy crème fraîche, if liked, it makes for a satisfying and wholesome centerpiece, ideal for a sunny, leisurely brunch with family and friends.
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
How To Make Jersey Royal Potato Spring Vegetable Frittata Method:
Frittata:
- Firstly, cook the Jersey Royals in a pan of water for 12-15 minutes, until tender. Drain and, when cool, slice thinly.
- 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.
- Whisk the eggs in a medium bowl with the mint, salt and pepper.
- 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.
- 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.
- 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:
Method:
- 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.
- Drizzle the leaves with the oil and a squeeze of lemon juice, seasoning with a little salt and pepper.
- 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? Recipe courtesy of Jersey Royal new potatoes. Did you also see my 5 Top Tips On How To Perfect Jersey Royals Post?
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How To Make Jersey Royal Potato Spring Vegetable Frittata:
Jersey Royal Potato Spring Vegetable Frittata.
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Jersey Royal Potato Spring Vegetable Frittata.
Now this looks tasty. I could just eat soon.
I love making frittata's as you can pretty much throw in whatever you have in the fridge x
Author
I agree Rhian, I have a few left over veggies I might add to mine.
Just perfect for spring
Author
Lovely for Spring/Summer snacks.
How delicious and fresh does this look! Perfect be it for lunch, dinner or a sneaky scrumptious treat throughout the day. xx
Author
Thanks for the comment Lindsey.
Sounds delicious and looks even more delicious!
Author
Thanks for the comment Nancy.
Perfect for spring!
Author
Thanks for stopping by Tamar.
Fritata is lovely but I prefer it hot to cold in a picnic! This one looks fab!
Author
Thanks Kezzie, me and the husband prefer hot as the kids love them cold.