Frittata, also known as Spanish omelette, is a very quick and easy meal and you can customise as much as you like! This is a lovely spring dish with asparagus taking centre stage. It is delicious served with crispy green salad on the side.
2 medium potatoes
Handful of asparagus (about 10 stems)
1 large or 3 small spring onions
20g cheese, grated
Fresh herbs, chopped (optional)
Peel and dice the potatoes and boil or microwave until just soft.
Slice up the spring onion. Heat some olive oil in a chef’s pan or deep saucepan. Add the spring onion and cooked potato. Allow to fry gently while you steam the asparagus for about 3-4 minutes until just tender (if you have thick stems it may need slightly longer).
Beat the eggs and season with salt and black pepper. Mix in the fresh herbs if you are using them, then pour over the potatoes and sprinkle with the grated cheese. Lay the asparagus stems over the top (do this straightaway before your egg starts to set.
Cover the pan and leave to cook until there is no sign of raw egg on top. Pop the pan under a medium hot grill to finish cooking and brown the top.
Serve with crispy green salad.