New Potato, Sheep's Cheese, Asparagus, Pea & Mint Frittata

New Potato, Sheep's Cheese, Asparagus, Pea & Mint Frittata

Eating with the seasons is fundamental to how I live my life. It is an innate part of my existence, where my biological clock starts to crave produce that is coming into bloom. Because of this, you will find lots of my recipes are flexible and interchangeable. For example, once the fleeting asparagus season is over, you could move onto courgettes, or perhaps as the summer rumbles on, swap in tomatoes and basil; squash and red onions make a lovely autumnal version; in winter, spinach or kale pair with maincrop potatoes. The principle of this frittata remains the same throughout the year, but the joy comes from swapping the delicious, ever-changing veg.

Ingredients

Spring · Serves 4

  • 100g (3½oz)

    new potatoes, scrubbed (I like to use Charlotte potatoes)

  • 5

    asparagus spears, trimmed

  • 150g (5½oz)

    peas

  • a knob of grass-fed butter

  • 1 small

    onion, finely sliced

  • a drizzle of organic rapeseed oil

  • 6 large

    organic and/or free-range eggs

  • 2 tbsp

    double cream

  • 200g (7oz)

    sheep's cheese, crumbled

  • 100g (3½oz)

    mint, roughly chopped

  • 2–3

    spring onions, sliced

  • flaky sea salt and freshly ground black pepper

Buy available ingredients
Recipe image

Method

Preheat the oven to 190°C/375°F/gas mark 5.

Quarter the potatoes, then tip them into a saucepan of cold salted water and bring to the boil. Once boiling, cook for 4–5 minutes until they are tender but still with some bite. Strain, then leave the potatoes in the saucepan to steam for a few minutes.

In a second saucepan filled with salted boiling water, add the asparagus and cook for about 1 minute, then add the peas and cook for a further minute. Drain the veg, then plunge into cold water and set to one side.

Place a cast-iron frying pan over a medium heat and add the butter. Add the onion with a pinch of salt and sweat down until it has become translucent. This should take around 6–7 minutes.

Turn the heat up and drizzle in a little rapeseed oil. Tip in the potatoes, season well and allow them to caramelize on one side. This will take around 5–6 minutes.

Meanwhile, whisk the eggs and double cream together in a mixing bowl. Add half of the crumbled sheep's cheese along with a big pinch of black pepper, a generous pinch of sea salt and most of the mint, reserving a little to scatter over the top of the frittata once finished.

Give the potatoes and onions a mix, then scatter over the blanched asparagus and peas. Sprinkle in the spring onions, then pour in the creamy egg mixture. Scatter the remaining sheep's cheese over the top.

Bake in the oven for around 30–35 minutes. Once the frittata is set, I like to pop it under a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust.

Scatter over the remaining mint and serve with a sharply dressed leafy salad.
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