Categories: May

Ingredients

• 2 medium waxy potatoes (about 400g)
• 4 tbsp olive oil
• 1 onion, finely sliced
• 125g sprue or young asparagus
• 1/2 tsp salt
• 4 large free-range eggs
• 4 slices Parma ham, torn into shreds
• extra-virgin olive oil, for drizzling

Directions

1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.

2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.

3. Meanwhile, preheat the oven to 180˚C/fan 160˚C/gas 4. Cut the asparagus in half so that the spears are separate from the stems. Set the spears aside and chop the stems fairly finely. Add the stems to the onion in the pan, stir in the salt and let it all sweat gently for 5 minutes. Carefully fold in the potatoes and cook for another 5-6 minutes, until they’ve absorbed some of the onion and asparagus-infused oil.

4. Beat the eggs very lightly in a small bowl. You don’t want them to be too thoroughly mixed. Add to the pan and, working quickly, spread them through the other ingredients. Scatter the top of the frittata with the Parma ham and asparagus spears. Transfer to the hot oven and cook for 10-12 minutes, or until the eggs have set, the asparagus spears look roasted and the ham is crispy. Season with freshly ground black pepper and drizzle with a little extra-virgin olive oil. Serve hot or cold.

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