A frittata is a great way to use up any greens that may be going a bit limp. The same goes for any potatoes leftover from last night’s dinner and those last sprigs of herbs lingering in the bottom of the fridge. With this in mind, use the below as a bit of a rough guide and feel free to adapt the contents of your frittata to your liking, using your preferred herbs, cheese and greens.
New potato, greens, cheddar and herb frittata
4-6 as part of a spread
450g new potatoes (about 9 potatoes)
2 onions, chopped finely
3 cloves garlic, minced
1 tsp chilli flakes
130g spring greens, spinach or kale roughly chopped
8 tbsp milk
Salt & pepper
3 spring onions, chopped finely
3 tbsp chopped chives
3 tbsp chopped parsley
Approx. 100-130g strong cheddar, grated
A few good handfuls of feta or grated Parmesan
A handful of mixed seeds
Mascarpone, ricotta or quark
A handful of chopped herbs: parsley, chives or dill
Boil the potatoes in salted water until tender (10-15 minutes). Drain and set aside to cool. Once cool, slice into discs, about 3mm thick. Fry the potatoes in a bit of butter and olive oil until golden. Set aside to cool.
In a separate pan, fry the onion and garlic in olive oil until soft and golden. Add the chilli and your greens and sauté until wilted. Set aside to cool.
In a large mixing bowl, whisk the eggs with the milk and season well with salt and pepper. Add the spring onions, the herbs and the cheddar cheese and stir to combine.
Add the potatoes and the greens into the egg mixture and stir well. Pour the mixture into a large greased frying pan (about 25cm) and cook for about 5 minutes. Sprinkle feta/ Parmesan over the top and finish it off under the grill until golden on top and set to your liking.
Meanwhile lightly toast some seeds in a dry pan until golden.
Serve the frittata warm or at room temperature with a dollop of mascarpone, ricotta or quark, toasted seeds and fresh herbs. Nice as part of a picnic style lunch with salads, dips, tarts, cold meats, cheese etc.