from Tom Kerridge's Fresh Start – How to cook amazing food at home (Bloomsbury) photography © Cristian Barnett.
Prep time: 15 mins
Cooking time: 30 mins
2 tbsp olive oil
400g new potatoes, finely diced
1 large red onion, finely diced
8 large free-range eggs (or Nige says you can use 10 medium eggs)
100ml single cream
½ tsp freshly grated nutmeg
A handful mint leaves, finely chopped
3 garlic cloves, sliced
150g spinach, chopped
120g goats' cheese, roughly chopped
12 sage leaves
Sea salt and freshly ground black pepper
Preheat the oven to 220C/200CFan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the diced potatoes with a pinch of salt and cook for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.
Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes until the egg has set and the cheese is golden.
Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.
Tip: This veggie frittata uses a classic combination of flavours, but feel free to vary the ingredients using whatever is in your fridge – diced cooked peppers, onion, peas or mushrooms, crumbled feta or sliced spring onions, for example.