About this recipe:Use new season's potatoes and asparagus to make this Italian-style omelette and serve it for a light lunch or supper with salad.
1 tbsp vegetable oil
250g new potatoes, scrubbed and diced
450g asparagus, cut into short lengths
6 large eggs, beaten
1 tbsp chopped fresh tarragon or 1/2 tsp dried
2 tbsp freshly grated Parmesan
salt and freshly ground black pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a large frying pan, over a medium heat. Add the potatoes and cook for 7–8 minutes, tossing occassionally.
Add the asparagus and 5 tbsp water, sprinkle with salt, cover and steam for 10–12 minutes or until the asparagus and potatoes are tender.
Meanwhile, in a large bowl, whisk together the eggs, tarragon and Parmesan with 1 tbsp of water and pepper to season.
Preheat the grill to moderate. Pour the egg mixture into the pan and swirl it around to cover the vegetables. Cook gently for 4–5 minutes or until the eggs are almost set, shaking the pan from time to time – there will still be some uncooked egg mixture on top.
Place the pan under the grill and cook the frittata for a further 2 minutes or until the top looks set. (If the pan doesn't have a flameproof handle, carefully upturn the fritatta onto a plate, then slide it back into the pan and put it back on the hob to cook the underside.)
Use a spatula to loosen the frittata from the pan and slide it onto a serving platter. Cut into wedges and serve hot or cold.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Be sure to use freshly grated Parmesan. It is quite expensive but you don't need to use a lot and the flavour is infinitely superior to ready-grated Parmesan in tubs. * For a vegetarian frittata, use an alternative, strong-flavoured cheese.
I only used about half the amount of asparagus as the recipe called for (and it was plenty) and bumped the eggs up to 8 as I needed to serve 5 people. I also used pecorino-romano in place of the parmesan. Tasty frittata. I'd add some onion next time. - 19 Feb 2015