Asparagus and Potato Frittata

This amazingly tasty egg-and-veg dish was inspired by a recipe I spotted in a magazine. However, those instructions focused on peas which, with all due respect, are one of those rare vegetables that would make me groan with disappointment when spotted on a plate and, under the current circumstances, might just make the nearest piece of meat glow with an irresistible juiciness. Enter asparagus, however, and the results were pure enough to convert the staunchest of meat feasters. A word of advice: don't hurry with this one. The longer you allow those onions to cook, the sweeter the results.

Ingredients (enough to serve four)

• 1 large onion, halved and cut into thin slices
• 500g small potatoes, boiled until softened and cut into slices after boiling
• A medium-sized bunch of asparagus, boiled for approximately three minutes
• A good bunch of fresh thyme or mint
• 6 eggs
• 50 - 100g goat's cheese  
• Salt
• Black pepper
• Olive oil
• A knob of butter

How to make

Start by boiling your potatoes. You'll want them to be soft but not too soft - basically you're looking for potatoes that will hold together when you slice then after cooking. They will cook through on the pan later so don't worry about occasional harder bits. Allow the potatoes to cool after cooking. Once cool enough to handle, cut into relatively thin slices.

Slice the onion. Heat approximately one tablespoon of olive oil on a large frying pan and cook the onions on low heat until softened and golden. Add the potatoes, thyme (or mint), a good sprinkling of black pepper and another of salt, mix everything together and cook on medium heat until the potatoes are slightly browned all around. Keep stirring things on the pan to ensure your veggies end up nice and golden all around.

While the potatoes and onions are cooking, prepare your asparagus. Cut off the woody ends of the stalks. Snap off the tips and place in colander. Cut the remaining stalks in half. Wash and place in a pan of boiling water and cook for approximately 3 minutes. You want the asparagus to be softened but not fully cooked.

Add a knob of butter to the pan. Tip in your parboiled asparagus. Move everything on the pan and cook for approximately 5 minutes. In the meantime, break the eggs into a bowl and whisk until the egg whites and yolks are mixed together. Add to the pan, ensuring that the vegetables and eggs are mixed properly and the egg is spread evenly on the pan. Heat your grill to medium heat. Cook for approximately 10 minutes on low to medium heat, until you can tell the frittata has become solid on the bottom. Sprinkle in the goat's cheese. Place under the grill for approximately 5 minutes to cook the remaining runny bits on the top. Serve with a fresh salad and a few slices of a nice bread.