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Makes 1 large frittata: 8 slices
Ingredients:
For the fillings:
3-4 small/medium Albert Bartlett Rooster Potatoes
1 large leek
1 pack of asparagus (avg. 10)
1tbsp olive oil
1 garlic clove (grated)
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For the egg mix (makes approx. 1 pint):
6 medium eggs
100ml milk (any is fine)
70ml double cream
1tsp sea salt
1tsp black (or mixed) pepper
40g strong cheddar (grated)
40g aged red leicester (grated)
Plus a little extra cheese for the top
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Preheat the oven: Gas mark 5/190C
Cooking time: 30-40 mins.
Method:
- start by preparing the fillings: cut the Albert Bartlett Rooster Potatoes into bite-sized pieces and parboil until soft (approx 10mins). Whilst the potatoes are boiling, slice the leek into rounds and each asparagus into 3 pieces. Wash and then lightly sauté in olive oil, alongside the garlic until soft but not coloured (3-5mins).
- Once soft, run the potatoes under cold water to stop them cooking, drain and set aside. Allow the vegetables to cool.
- meanwhile, move onto preparing the egg mix: in a large jug combine all fillings and mix well.
- Place all cooked and prepared filling ingredients into a non-stick cast iron pan and pour over the egg mix. Sprinkle over the extra cheese and cook for 30-40mins, until the eggs are *just* set. Allow to cool a little before serving. This can also be enjoyed cold, and keeps in the fridge for up to 3 days.
