Potato, Spring Onion and Dill Frittata
wee summer lunch....if you are lucky possibly al fresco!
2 tbs olive oil
400g cooked new potatoes, sliced
4 eggs beaten
4 spring onions finely sliced
1 bunch Dill
25 g grated cheddar
1. In a small non-stick frying pan, heat oil over a medium heat. 2. Add potatoes, then fry until beginning to crisp, about 8 mins. 3. In a bowl, whisk together eggs, spring onions, dill and some seasoning. 4. Heat the grill. 5. Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.