Ingredients

1 tbsp Coop olive oil 750g Jersey Royals, sliced into 1cm pieces 1 onion, finely sliced 25g pack flat leaf parsley, roughly chopped 6 local eggs 1 tbsp wholegrain mustard 25g pack basil, roughly chopped 2 tbsp mint, roughly chopped 1 tbsp capers, drained and roughly chopped 1 garlic glove, crushed 2 tbsp Coop red wine vinegar 2 tbsp Coop extra virgin olive oil;

Method

1. Preheat the grill to high 2. Heat the oil in an ovenproof frying pan and fry the potato slices for 3-4 mins, until just turning golden 3. Stir in the onion and cook for another 2 mins 4. Stir through half the parsley 5. Whisk the eggs with the mustard, season well, then pour into the pan 6. Cook over a medium heat for 6-8 mins, until just cooked, then pop under the grill to finish 7. Meanwhile, combine the remaining parsley, basil, mint, capers, garlic, vinegar and extra virgin olive oil to make a salsa verde 8. Remove the frittata from the oven and allow to cool slightly before drizzling with the salsa verde