|Energy (KJ) 1200||14%|
|Energy (Kcal) 288||14%|
|Saturated Fat 8.6g||43%|
|Total Sugars 2.7g||3%|
Cook the potatoes in salted boiling water for about 10 minutes or until tender, drain and when cool enough to handle, thinly slice.
Pre-heat your grill to medium.
In a frying pan add the butter and olive oil and cook the spring onions and asparagus over a low heat for 3-4 minutes. Add the potatoes and continue cooking for a few more minutes whilst you beat the eggs in a bowl with the crumbled feta cheese.
Pour this over the potatoes and cook very gently without stirring. When the base has started to set, pop the frittata under the grill until set.
Serve the frittata with fresh rocket, tomato and radish.
See this recipe in action in the accompanying video below. Discover wider potato recipe videos on our video hub.
100g baby/new season potatoes
4 asparagus spears, chopped
50g feta cheese, crumbled
2 spring onions
1tsp olive oil
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
This campaign was originally produced in the framework of a programme co-financed by the European Union