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Potato and Asparagus Frittata
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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.
Typical values per serving:
This recipe was first published in May 2011.