Greens and Goats' Cheese Frittata

Ingredients

• 8 eggs
• 300 g cooked potatoes, sliced
• 200 g chard or spinach, stems and leaves separated
• 6 spring onions, sliced
• 120 g soft goats' cheese
• 60 ml double cream
• 2 tbsp olive oil
• zest of 1 lemon

Method

1. Cook the stems first

   Fry the chard stems and spring onions in the oil in an ovenproof pan for a few minutes, then add the leaves and wilt them. Stems take three times as long as leaves and going in together leaves one raw and the other grey.

   7 min

2. Add the potato

   Spread the cooked potato slices through the pan and let them warm and catch a little colour. Leftover boiled or roast potatoes are exactly right here.

   5 min

3. Beat and pour

   Beat the eggs with the cream, lemon zest and plenty of salt, and pour over. The cream is not for richness so much as insurance — it makes the set softer and more forgiving.

4. Set the base on the hob

   Cook over a low heat, without stirring, until the bottom third has set. Rushing this on a high heat gives you a browned rubber base under raw egg.

   8 min

5. Finish in the oven

   Dot the goats' cheese over and transfer to a 180°C oven until just set with a faint wobble in the middle. It carries on cooking out of the oven, so pull it early.

   12 min

6. Rest

   Rest 10 minutes before cutting. A frittata is better warm than hot, and good cold the next day.

   10 min