Spring Vegetable and New Potato Frittata

Main courseServes 1

A great frittata is the perfect go-to lunchtime dish and this Spring Vegetable and New Potato version from the team at Huddersfield based farm shop Hinchliffe’s, is one you’ll be reaching for again and again. Perfect for updating with different fillings as the seasons change, serve with crusty bread and a side salad for a delicious mid-week lunch or light dinner. For more recipe inspiration visit www.hinchliffes.com


200g new potatoes, quartered
50g peas
100g tenderstem broccoli
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated


  1. Set your grill on the highest heat.
  2. Add your quartered new potatoes to a pan and cover with boiling water and a pinch of salt. Cook for approx. 10 mins until almost tender. 3. Whilst your potatoes are cooking heat a tablespoon of olive oil in a frying pan (oven proof ideally as this will need to go under the grill) and cook the onion until softened. 4.  Add the tenderstem broccoli and peas to the potatoes pan for the final couple of minutes. Once cooked, drain and set aside. 5. Whisk the eggs with half of the grated cheese and season, then add this mixture to the onions and spread the cooked new potatoes, tenderstem broccoli and peas evenly on top. Cook until starting to firm up underneath. 6. Scatter on the remaining cheese and place under the grill for approx. 5 mins until golden and cooked through.
  3. Serve with a crisp side salad and some crusty bread – enjoy!