Potato and Asparagus Frittata


2 tbsp olive oil

350g essential Waitrose potatoes, peeled and cut into 1cm cubes

1 essential Waitrose onion, sliced

6 essential Waitrose eggs

230g bunch asparagus, cut into 3cm lengths

30g essential Waitrose parmigiano reggiano, grated



1. Heat the oil in a non-stick, ovenproof 23cm pan over a low heat. Add the potatoes and onion, season, then cover with a tightly fitting lid. Cook for about 15 minutes, turning occasionally, until the potatoes are cooked through.

2. Preheat the grill to high. Beat the eggs until light and frothy; season. Add the asparagus to the frying pan and cook for a few minutes, then pour in the eggs and cook for 5 minutes more. Scatter with the parmigiano reggiano and place under the grill for 3–4 minutes, until set and golden. Serve with a salad, if liked.


  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1255.2kJ
Fat 18.6g
Saturated Fat 5.1g
Carbohydrate 17.0g
Sugars 3.5g
Salt 0.56g

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Sun May 01 11:01:00 BST 2011.