Asparagus, spinach and new potato frittata recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, toss the potatoes with 2 tbsp olive oil and season well. Put in a roasting tray and roast for 25 minutes or until golden and tender.
2. About 10 minutes before the end of the cooking time, toss the asparagus, red onion and tomatoes in 1 tbsp olive oil in a bowl. Season, then add to the roasting tray with the potatoes. Roast for 10 minutes, then remove and set aside.
3. Meanwhile, put the spinach in a large dry pan over a high heat. Drizzle over 2 tsp water. Turn the spinach as it wilts down, then remove and drain in a sieve, pressing out any excess water. Season the spinach with a little salt and a drizzle of olive oil.
4. Crack the eggs into a bowl, whisk well, then season. Put most of the asparagus, new potatoes, spinach, tomatoes and onion in a large (about 26cm) nonstick ovenproof pan or a quiche dish. Scatter over the basil. Pour over the beaten eggs, then scatter with the remaining filling and the Boursin, if using.
5. Cook in the oven for about 35 minutes, until the top is just firm to the touch and it is cooked to the centre. If it is still uncooked in the middle, cover with foil to prevent burning and cook until just firm.
6. Meanwhile, chop the basil finely and combine together with the garlic and 6 tbsp olive oil, to make a loose basil oil.
7. Let the frittata cool a little, drizzle over the basil oil and serve immediately with a light mixed leaf salad.

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