Page title and description
Vegetarian mains
New potato and samphire frittata with basil and chives
Ingredients
- 300g new potatoes
- 100g samphire
- 2 tbsp chives
- 20g basil
- 6 eggs
- 25g butter
- 125g cherry tomatoes
- ½ mini cucumber
- 1 tsp Dijon mustard
- 1 lemon
- 50g watercress
- Salt and pepper
- Olive oil
Method
-
Step 1
Put a large pan of salted water on to boil. Scrub the potatoes clean, leaving the skins on, then thickly slice them to approx. 1cm thick. -
Step 2
Make sure the samphire is washed well. Use scissors to snip of finely chop 2 tbsp worth of chives. Shred the basil leaves. Break the eggs into a large bowl and lightly beat them together. -
Step 3
Once the water is boiling, cook the potatoes for approx. 5 mins, until only just tender all the way through. Drain them and leave to one side for 2 mins for excess water to evaporate. Add them to the eggs with the samphire, basil and chives. Season (adding salt very lightly). -
Step 4
Put your grill on a low -medium heat. Melt the butter and a splash of oil in a non-stick frying pan. Carefully tip in the egg and potato mixture. Make sure the mixture is evenly distributed over the pan. Cook on a very low heat for approx. 5 mins, enough to set the bottom (test by lifting a small edge with a spatula). -
Step 5
Finish under the grill for a few mins, until it is just set all the way through. Remove from the grill and leave it to cool for 5-10 mins, while you make the salad. -
Step 6
Halve or quarter the tomatoes. Using half the cucumber, halve it lengthways, remove the seedy core with a teaspoon, then chop into half-moon shapes. -
Step 7
Make a little dressing in a bowl by whisking the mustard with approx. ½ tbsp lemon juice and 2 tbsp of olive oil. Season and add more lemon juice or oil to taste. Add the watercress, tomatoes and cucumber and lightly toss together. -
Step 8
Serve the frittata cut into wedges, with the salad. If you don't eat it all, it makes a great cold lunch (or even breakfast!) the next day.
