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Serves: 6-8
Prep time: 50 mins
Total time:
Recipe photograph by Rob Streeter
Recipe by Elly Curshen
Delicious warm or cold, for brunch, lunch or dinner, this versatile frittata sings with the flavours of spring
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Mains Vegetarian Eggs Potatoes Gluten-free Picnic Spring Root vegetables
Nutritional information (per serving)
Calories
338Kcal
Fat
23gr
Saturates
9gr
Carbs
16gr
Sugars
4gr
Protein
16gr
Salt
0.6gr
Elly Curshen
Food writer and Instagram star Elly Curshen is the owner of The Pear Cafe in Bristol. She eats a mostly vegetarian diet, with some fish, and loves frittatas. ‘We make one every day at the cafe. We start with eggs, potato and cheddar but then we experiment!’
See more of Elly Curshen’s recipes
Elly Curshen
Food writer and Instagram star Elly Curshen is the owner of The Pear Cafe in Bristol. She eats a mostly vegetarian diet, with some fish, and loves frittatas. ‘We make one every day at the cafe. We start with eggs, potato and cheddar but then we experiment!’
See more of Elly Curshen’s recipes
Rate this recipe
Ingredients
- 1 x 200g pack radishes, top and tailed
- 1 large red onion, peeled and cut into 16 thin wedges
- 2 tbsp butter
- 3½ tbsp olive oil
- 200g frozen leaf spinach
- 12 medium new potatoes, boiled until tender and cooled
- 6 large eggs
- 130g mature cheddar, grated
- 1 x 28g pack basil, leaves picked
Step by step
- Put the radishes and onion in a small roasting dish and dot with half the butter. Drizzle over 2 tablespoons of the oil and roast at 200°C, fan 180°C, gas 6 for 20-30 minutes, until the veg is browning at the edges and the onion is soft. Defrost the spinach according to the packet instructions but do not drain.
- Slice the potatoes into thick discs. Heat the remaining butter and 1 tablespoon of oil in a 20cm base diameter nonstick frying pan. Fry the potatoes for 10-15 minutes, until golden brown on both sides.
- Break the eggs into a large jug and whisk well. Add a generous pinch of salt and a good few turns of black pepper. Whisk well and stir in the cheese. Rip the basil leaves roughly and add, along with the fried potatoes and undrained spinach, and fold together carefully.
- Take the roast radishes and onion out of the oven and slice the radishes into halves. Mix the onion into the egg mix and reserve the radishes.
- Preheat the grill. Wipe the frying pan with kitchen paper, then heat ½ tablespoon oil over a low-medium heat. When hot, pour in the egg mixture and swirl around to evenly distribute it. Using a heatproof rubber spatula, draw the edges in from the side of the pan, tip the pan and let the liquid egg flow into the gaps. This helps the whole thing set, rather than just the bottom of the frittata. Do this for 5 minutes, until almost set.
- Scatter the radishes over the frittata, distributing them evenly. Place the pan under the grill (making sure the handle is not under the grill if it is plastic) and heat for 3-5 minutes until golden.
- Remove and set aside to cool in the pan for 5 minutes. Slide the frittata out gently onto a chopping board and set aside for 5 more minutes. To serve, slice into 6 or 8 pieces. This is very good served warm or cold.
