New potato & herb frittata

This new potato and herb frittata turns a small harvest of waxy potatoes into a satisfying lunch or supper. The potatoes are cooked until just tender, then set in gently cooked eggs so the centre stays soft rather than rubbery.

Ingredients

• 500g New potatoes
• 6 Eggs
• 3 medium spring onions or 1 small onion Spring onions or small onion
• 2 tbsp, chopped Fresh herbs
• 1 tbsp Olive oil
• 1/2 tsp, divided Fine salt
• 1/4 tsp Black pepper

Method

1. Scrub the potatoes and halve any larger than a walnut. Put them in a saucepan, cover with cold water and add half the salt. Bring to the boil, then simmer for 10–12 minutes until a knife enters easily but the potatoes still hold their shape. Drain and leave to steam-dry for 5 minutes.
2. Heat the oven grill to medium-high. Trim and slice the spring onions (or finely dice the small onion). Heat the oil in a 24 cm ovenproof frying pan over medium-low heat; cook the onion for 4–5 minutes until soft but not browned.
3. Slice the potatoes about 5 mm thick. Beat the eggs with the herbs, remaining salt and pepper. Add the potatoes to the pan and spread them evenly, then pour over the egg mixture. Lift the edges once or twice so uncooked egg flows underneath.
4. Cook over low heat for 7–9 minutes, until the edges are set and the centre is still slightly glossy. Transfer the pan under the grill for 2–4 minutes, watching closely, until the top is puffed and just set. The centre should have no liquid egg but should not be dry.
5. Rest in the pan for 5 minutes, loosen the edge with a spatula, then cut into wedges. Serve warm or cool promptly for a packed lunch.

Allotment tip
Waxy new potatoes keep their shape; if using floury potatoes, slice them gently after boiling so they do not crumble.

Allergens: Eggs