Riverford Wicked Leeks
Samphire, sorrel and new potato frittata recipe image

Print Samphire, sorrel and new potato frittata

Samphire doesn’t have to be served with fish or meat, it teams beautifully with eggs as well. This frittata takes less than 20 minutes to make, and is a great vegetarian lunch or dinner that can be eaten warm or at room temperature. All it needs is a green salad or pile of quick-blanched French or green beans on the side. Beware of samphire's inherent saltiness when adding any extra to the mix.


  • 250g new potatoess, scrubbed clean & thickly sliced
  • A little butter & oil for frying, e.g. vegetable or sunflower
  • 4 large or 6 smaller sorrel leaves, finely shredded
  • 6 eggs, beaten
  • 50g samphire, washed
  • Salt & pepper


  1. Cook the sliced potatoes for 5 minutes in a pan of salted boiling water. Drain them and leave to one side.
  2. Heat a knob of butter and a splash of oil in a non-stick frying pan. Add the sorrel and stir for 1 minute.
  3. Add the drained potatoes, beaten eggs, samphire, salt and a good grinding of black pepper to season.
  4. Cook for a few minutes, enough to set the bottom. Finish under the grill or in the oven, until the frittata is just set all the way through.

Cooks notes

Sorrel loses its green colour when cooked, so don’t be alarmed when it changes colour quite dramatically.
want to cook with fresh ingredients? try one of our award winning veg boxes