Potato, spring onion, dill & cheese frittata
- Preparation and cooking time
- Serves 4
- 2 tbsp olive oil
- 400g leftover cooked new potato , sliced
- 4 eggs , beaten
- 4 spring onions , finely sliced
- 1 bunch dill , roughly chopped
- 25g cheddar , grated
- STEP 1
In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
- STEP 2
Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.