One of the things I love about living in such a rural place in the UK is that I’m surrounded by an incredible community of growers and producers of some of the best produce this island has to offer.
It’s asparagus season right now and I wanted to make something that not only uses asparagus but is made up of some the other wonderful stuff that surrounds us and that includes potatoes, the incredible Mellow Yellow Cold-Pressed rapeseed oil, peas and fresh farm eggs.
And whilst a frittata isn’t exactly British, it certainly knows how to celebrate fresh ingredients. It’s tasty, easy to make and includes the drama of having to be flipped over, not once but twice… and who doesn’t love a bit of drama with their frittata… try saying that when you’re drunk!
Ingredients
- 100ml Mellow Yellow Cold-Pressed Rapeseed Oil
- 400g potatoes (I used 2 large Maris Piper) – chopped
- 12 asparagus spears
- A handful fresh dill – chopped
- A handful fresh thyme – chopped
- 100g frozen peas
- 8 large free-range eggs
- salt and pepper
For the above ingredients I am using a 25cm Always Pan which has the most brilliant non-stick surface which is ideal for this recipe as it means you can use less oil. Any frying pan will do as long as it has a lid. Chop the tips off the asparagus (roughly half way down) and set aside, then chop up the stalk and set aside.
Heat the oil over medium heat. When it starts to feel substantially warm, lower the heat to the very lowest setting. Add the potatoes and stew them gently, keeping the pan partially covered. Stir occasionally for about 15 minutes, until the potatoes soften and begin to colour. Stir in the herbs, salt and pepper and all the asparagus, place the lid on and allow it all to sweat for another 5 minutes.
Carefully pour the potatoes and asparagus into a colander to drain over a large bowl and pour the oil back into the pan. Once drained, place the veg into the large bowl and stir in the frozen peas.
Beat the eggs in a small bowl. Pour them over the potatoes with plenty of salt and pepper and stir it all together. Let it sit a while whilst you re-heat the pan.
Tip everything into the pan and cook on a gentle heat for about 5 minutes without doing anything. Then use a spatula to shape the omelette into a cushion by softly pulling the edges in and slowly rotating the pan to flood the empty space.
When it’s almost set with a little liquid still visible, take the pan off the heat and leave for 4 mins to cool. Place a large dinner plate on top. Carefully flip the pan so that the tortilla is now on the plate. Slide it back into the pan and cook the underneath a few more minutes.
If you feel it needs it you can invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide it back on to a plate and cool for 10 minutes before serving.
For more egg recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
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