Mushroom and baby potato frittata

Mushroom and baby potato frittata
This flavour-packed frittata uses only four ingredients, plus a splash of oil from your store cupboard!
Serves 4  / 
Prep 20 minutes  / 
Cook 25 minutes


500g Co-op baby potatoes, halved
1 tbsp olive oil
150g Co-op British baby button mushrooms, large ones halved
120g Co-op grated mature Cheddar
6 medium British eggs, beaten


1. Put the potatoes into a pan of cold water. Bring to the boil and simmer for 12-15 mins, until tender, then drain
2. Preheat the oven to 180°C, fan 160°C, gas 4
3. When the potatoes are nearly cooked, heat half of the oil in a 20cm ovenproof frying pan and fry the mushrooms over a medium to high heat for 5 mins
4. Lower the heat and cook for a further 5 mins, then remove the mushrooms from the pan
5. Add the remaining oil to the pan and put it over a low to medium heat
6. Add the cooked potatoes and mushrooms to the pan, and season
7. Add three-quarters of the cheese to the beaten eggs and pour over the vegetables
8. Sprinkle over the remaining cheese and cook gently for 5 mins
9. Transfer to the oven and cook for 15 mins, until cooked through and golden
10. Serve in wedges