Potato, Spring Onion & Feta Frittata

Name: Potato, Spring Onion & Feta Frittata
Prep time: 5 Minutes
Cook time: 20 Minutes
Yield: 4 Servings
Cuisine: British
Ingredients: Olive or rapeseed oil; 250g cooked new potatoes, sliced; 4 Clarence Court Burford Brown eggs; 4 spring onions, finely sliced; 1 handful of dill; 100g feta, crumbled

preparation 5 Minutes
cook time 20 Minutes
Serves 4

Ingredients Method

Olive or rapeseed oil
250g cooked new potatoes, sliced
4 Clarence Court Burford Brown eggs
4 spring onions, finely sliced
1 handful of dill
100g feta, crumbled

In a small non-stick frying pan, heat the oil over a medium heat. Add potatoes, then fry until beginning to crisp, this should take around 8 minutes. In a bowl, whisk together the eggs, spring onions, dill and some seasoning. At this point, turn on your grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over the crumbled feta. After about 8 minutes, once the top side has almost set, pop under the grill for 2-3 minutes or until firm and golden. Slide out of the pan and serve

Ingredients

Olive or rapeseed oil

250g cooked new potatoes, sliced

4 Clarence Court Burford Brown eggs

4 spring onions, finely sliced

1 handful of dill

100g feta, crumbled

Method