James Tanner is in the kitchen preparing a light, meat-free summery dish that works as a brunch, lunch or dinner.
Prep: 10 minutes, plus defrosting time
Cook: 20 minutes
300g new potatoes, sliced in half
1 tsp olive oil
1 clove garlic, minced
3 spring onions, sliced
4 large eggs, beaten
150g frozen garden peas, defrosted
2 tbsp chopped coriander
Salt and pepper
140g goat’s cheese
3 tbsp onion relish
Green salad to serve
Put the potatoes in a saucepan cover with water and add a pinch of salt. Cover and bring to a simmer to just cook through for roughly 10 minutes or until just tender. Drain well..
Heat a medium size non stick frying pan on the hob and add the oil, cooked potato, garlic and the spring onions and cook for two minutes.
Whisk the eggs in a bowl and stir in the peas and chopped coriander, season and pour egg mixture into the pan, cook gently for 3 minutes until almost set
Crumble the goat’s cheese over the frittata and add spoonfuls of onion relish. Cook under a hot grill for 2 minutes or alternatively put pan in a hot oven at 200C/gas 6 for 3 minutes until cooked, set and golden brown.
To serve arrange some green salad on plates, dress with a little olive oil and serve with wedges of warm frittata