Rosemary, new potato & sea salt frittata
Frittata’s are my go to quick meal, simple to make and great hot or cold. Even better, my baby loves them too (though I do a version of this recipe without the added sea salt for her).
Creates 6 slices
3 spring onions chopped into small pieces
Leftover cooked new potatoes (the more the merrier)
2 sprigs of rosemary
2 generous pinches of good quality sea salt
A little butter or oil for frying.
Pre-heat your grill to a medium setting
Heat oil or butter in a frying pan
Fry the spring onions for 5 mins or until they begin to soften
Add the potatoes and rosemary and cook for a further 5 minutes
Move the potatoes around in your frying pan so they are fairly evenly spaced
Beat the eggs together and pour over your potatoes
Continue to cook for 5 minutes or until you can see the sides of the frittata start to set.
The top should still be wet at this point
Place under your pre-heated grill and cook on a medium heat until the top starts to brown and eggs have set.
Sprinkle with sea salt and cut into slices to serve.