- A bag of salad potatoes
- A bundle of asparagus
- 1 spring onion
- A handful of sorrel
- 6 eggs
- 2 large handfuls of baby leaf spinach
- A bunch of radishes
- 1 tbsp red wine vinegar
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Pan with a lid
- Bowl
- Oven-proof non-stick frying pan or baking dish
- Skewer
- 1.
Fill a kettle and boil it. Heat your oven to 180°C/Fan 160°C/Gas 4. Chop the potatoes so they are all equal sizes. Snap the woody ends off the asparagus stalks. Cut the asparagus stalks into thirds.
- 2.
Half fill a pan with hot water from the kettle. Add the potatoes. Cook for 10-12 mins till the potatoes are tender. When the potatoes are cooked, add the asparagus to the pan and cook for another min. Drain and rinse under cold water.
- 3.
Slice the potatoes so they're ½ cm thick. Trim and slice the spring onions. Finely slice the sorrel.
- 4.
Break the eggs into a large bowl. Season with a little salt and pepper. Beat well. Add the spring onions, sorrel, potatoes and asparagus. Mix well.
- 5.
Heat 1 tbsp olive oil in an ovenproof frying pan. Pour in the frittata mix. Cook over a low heat for 5-7 mins till the edges look cooked and crisp.
- 6.
Transfer the frittata to the oven for 20-25 mins till golden and puffy. Pop a skewer in to the centre - if it comes out clean, it's ready.
- 7.
Pop the spinach into a bowl. Finely slice the radishes and their leaves. Add to the spinach. Mix 1 tbsp of the vinegar with 1 tbsp olive oil. Season. Add the dressing to the bowl. Mix. Serve with wedges of frittata.
- 8.
- Tip
Pan not an oven fan?
If you don’t have an oven proof frying pan, pour the mix into a small baking dish after step 4. Cook in the oven for 30 mins until cooked through. Timings will depend on the diameter and depth of your pan/dish.