|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
A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.
A quick meal taking just 25 minutes, this recipe contains potatoes, chicken and tomatoes with a spicy kick.
Low sat fat
Whether you're hosting a dinner party or cooking for the family, this Spanish-inspired one-pot is a simple but delicious crowd-pleaser that won't disappoint.
Make use of the new season crop to create this deliciously fresh and light dish.
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