Jersey Royal frittata

Jersey Royal frittata
This easy frittata recipe makes the most of seasonal Jersey Royals, with plenty of fresh herbs too.
Serves 4  / 
Prep 15 mins  / 
Cook 5 mins


1. 1 tbsp Co-op olive oil
2. 750g pack Co-op Jersey Royals, sliced into 1cm pieces
3. 1 onion, finely sliced
4. 25g pack flat leaf parsley, roughly chopped
5. 6 Co-op British free range eggs
6. 1 tbsp wholegrain mustard
7. 25g pack basil, roughly chopped
8. 2 tbsp mint, roughly chopped
9. 1 tbsp capers, drained and roughly chopped
10. 1 garlic glove, crushed
11. 2 tbsp Co-op red wine vinegar
12. 2 tbsp Co-op extra virgin olive oil


1. Preheat the grill to high
2. Heat the oil in an ovenproof frying pan and fry the potato slices for 3-4 mins, until just turning golden
3. Stir in the onion and cook for another 2 mins
4. Stir through half the parsley
5. Whisk the eggs with the mustard, season well, then pour into the pan
6. Cook over a medium heat for 6-8 mins, until just cooked, then pop under the grill to finish
7. Meanwhile, combine the remaining parsley, basil, mint, capers, garlic, vinegar and extra virgin olive oil to make a salsa verde
8. Remove the frittata from the oven and allow to cool slightly before drizzling with the salsa verde