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Brown butter Jersey Royal frittata recipe

Brown butter Jersey Royal frittata recipe

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Created by the Tesco Kitchen

Celebrate Jersey Royal season with this Spanish-inspired tortilla with a brown butter twist. It’s super-easy to make – chunky Jersey Royals and shallots are cooked down in the browned butter before golden eggs are poured over the top. It’s then baked in the oven to ensure an even cook. See method

Ingredients

  • 8 Tesco Finest golden yolk eggs
  • 75g unsalted butter
  • 450g pack Tesco Finest Jersey Royals, scrubbed and sliced into 1 cm rounds
  • 2 Tesco Finest echalion shallots, thinly sliced
  • 1 garlic clove, minced
  • 1 tbsp Tesco Finest Spanish extra virgin olive oil
  • ½ tbsp sherry vinegar
  • 1 Tesco Finest British chicory, thinly sliced
  • 40g watercress
  • 50g Tesco Finest Manchego, finely grated, to serve
  • 50g walnuts, roasted and roughly chopped

Each serving contains

  • Energy

    1455kj
    350kcal     18%

  • Fat

    27g 38%

  • Saturates

    11g 57%

  • Sugars

    2g 2%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 13.2g Protein 12.6g Fibre 2.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. Crack the eggs into a large bowl. Season then whisk until well combined. Set aside.
  3. In a 21cm ovenproof frying pan, heat the butter over a medium heat. Leave to simmer swirling the pan until the butter starts to turn pale golden and you see small brown flecks of butter in the pan.
  4. Add the sliced potatoes and shallot and cook gently for about 20 minutes, stirring every now and again, until the potatoes are just tender and the shallots are caramelised. Stir in the garlic and cook for 1–2 minutes until fragrant.
  5. Carefully pour the egg mixture over making sure it's evenly spread.
  6. Transfer the pan to the oven and bake for 15 minutes, or until just set. Leave to rest for 5 minutes before turning out onto a large plate or board. Cut into 6-8 slices.
  7. In a small bowl, whisk together the olive oil and sherry vinegar. Toss with the watercress, chicory and walnuts until evenly coated.
  8. Grate the Manchego over the tortilla and the pile the dressed salad generously on top. Slice into portions and serve.

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