Potato, Spring Onion & Feta Frittata

Recipes courtesy of clarencecourt.co.uk. Photography: David Loftus Food Stylists: Pip Spence & Libby Silbermann

A superbly simple one-pan recipe, Alice Liveing’s delightful frittata offers a healthy yet hearty meal that the whole family can enjoy!

  • 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
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