Ingredients

1 tbsp Coop olive oil
750g Jersey Royals, sliced into 1cm pieces
1 onion, finely sliced
25g pack flat leaf parsley, roughly chopped
6 local eggs
1 tbsp wholegrain mustard
25g pack basil, roughly chopped
2 tbsp mint, roughly chopped
1 tbsp capers, drained and roughly chopped
1 garlic glove, crushed
2 tbsp Coop red wine vinegar
2 tbsp Coop extra virgin olive oil

Method

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