Rocket Frittata


  • 250g new potatoes, very thinly sliced
  • 2 tbsp olive oil
  • 7 Eggs
  • 25g grated Parmesan
  • 1 1/2 tbsp chopped chives
  • Black Pepper
  • 25g Rocket


  1. Rinse the potatoes in cold water to remove some of the starch.  Pat dry between two tea towels.
  2. Heat the oil in a 10 inch non-stick frying pan with a heat proof handle.  Add the potatoes and fry gently for gently for about 15 minutes until cooked and just colouring.  Stir them around in the pan, turning them occasionally.
  3. Pre-heat the grill to a medium/high temperature.
  4. Lightly beat together the eggs, parmesan and chives.  Season with pepper (the parmesan means that you won't need any salt).
  5. Scatter the rocket over the potatoes and then pour the egg mixture over the top. Cook gently for 3 minutes to set the underneath, shaking the pan occasionally but not stirring.  Press the rocket down if it rises to the top.
  6. Now place the frying pan under the grill and cook for a further 3-4 minutes till puffy and gold and the egg is set.
  7. Allow to cool in the pan and serve, sliced into wedges, at room temperature or cold from the fridge.

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