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
=================
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.