Ham and Pea Frittata with Potato

• 400gpotatoes, peeled and sliced 5mm thick
• 2 tbspolive oil
• 5spring onions, sliced
• 150gfrozen peas, defrosted
• 120gthick-cut cooked ham, torn
• 8eggs
• 40gParmesan, grated
• 15gparsley, chopped
• fine salt
• black pepper
• 300gcherry tomatoes, halved
• 150 gcucumber, chopped
• 1 tbspextra virgin olive oil
• 1 tspred wine vinegar

Method

1. 1Heat the oven to 190C fan. Put the potato slices in a pan of cold salted water, bring to the boil and cook for 6 to 8 minutes until just tender when pierced but not falling apart. Drain and let them steam dry.
2. 2Beat the eggs in a large bowl with the Parmesan, parsley, half a teaspoon of salt and plenty of pepper.
3. 3Heat the olive oil in a 24cm ovenproof non-stick frying pan over a medium heat. Add the potatoes and spring onions and cook for 4 minutes, turning gently, until the potatoes have picked up a little colour. Scatter over the peas and ham.
4. 4Pour the eggs over and shake the pan so they settle around everything. Cook for 3 to 4 minutes without stirring until the edges have set and the base is golden when you lift it with a spatula, while the middle is still wet.
5. 5Move the pan to the oven and bake for 10 to 12 minutes until the top is set, puffed and pale gold and a knife in the centre comes out clean. Rest for 5 minutes; it firms up as it cools and slices cleanly.
6. 6Toss the tomatoes and cucumber with the extra virgin olive oil, vinegar and a pinch of salt. Cut the frittata into wedges and serve warm with the salad.

Per serving

kcal

474

protein

29.9g

fibre

5.7g

carbs

29.5g

fat

26.3g