Asparagus, Pea and Potato Frittata

Dominic Franks makes the most of some favourite locally grown vegetables to create a light summer dish.

One of the things I love about living in such a rural place in the UK is that I’m surrounded by an incredible community of growers and makers of some of the best produce this island has to offer.

I wanted to make something that not only uses asparagus but is made up of some of the other wonderful stuff that surrounds us – that includes potatoes, the incredible Mellow Yellow Cold Pressed Rapeseed Oil, peas and fresh farm eggs.

And whilst a frittata isn’t exactly British, it certainly knows how to celebrate fresh ingredients. It’s tasty, easy to make and includes the drama of having to be flipped over, not once but twice… and who doesn’t love a bit of drama with their frittata!

For these ingredients I am using a 25cm Always Pan that has the most brilliant non-stick surface, which is ideal for this recipe as it means you can use less oil. However, any frying pan will do as long as it has a lid.

METHOD
• Chop the tips off the asparagus (roughly half way down) and set aside, then chop up the stalk and set aside. Heat the oil on medium and when it’s starting to reach a substantial warmth, turn down the heat to its very lowest and add the potatoes and stew gently, partially covered, for roughly 15 minutes, stirring occasionally until the potatoes are softened and beginning to colour.
• Stir in the herbs, salt and pepper and all the asparagus, place the lid on and allow it all to sweat for another 5 minutes. Carefully pour the potatoes and asparagus into a colander to drain over a large bowl and pour the oil back into the pan. Once drained, place the veg into the large bowl and stir in the frozen peas.
• Beat the eggs in a small bowl. Pour them over the potatoes with plenty of salt and pepper and stir it all together. Let it sit a while whilst you re-heat the pan.
• Tip everything into the pan and cook on a gentle heat for about 5 minutes without doing anything. Then use a spatula to shape the omelette into a cushion by softly pulling the edges in and slowly rotating the pan to flood the empty space.
• When it’s almost set with a little liquid still visible, take the pan off the heat and leave for 4 minutes to cool a little.
• Place a large dinner plate on top. Carefully flip the pan so that the tortilla is now on the plate. Slide it back into the pan and cook the underneath a few more minutes. If you feel it needs it, you can invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
• Slide it back onto a plate and cool for 10 minutes before serving.

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