Instructions: Add the potatoes to a pan of boiling salted water bring to the boil on the boiling platethen transfer to the simmering ovenfor 15 to 20 minutes until tender.

Allow to cool then slice thickly.

Meanwhile trim the asparagus removing any woody parts of the stems.

Add to a pan of boiling salted water and cook briskly on the boiling plateuntil just tender.

Drain then immerse in a bowl of cold water to cool.

Slip the broad beans out of their waxy skins.

Drain the asparagus pat dry then cut into short lengths.

Put the eggs in a bowl with a good pinch of salt plenty of pepper and half of the parmesan cheese.

Beat thoroughly until evenly blended then stir in the asparagus broad beans and chopped herbs.

Put 40g butter in a large ovenproof castiron frying pan about 250mm in diameter. Place on the floor of the roasting ovenuntil the butter is melted and the pan is very hot; about 4 to 5 minutes. Transfer to the simmering plate. When the butter is foaming pour in the egg mixture.

Cook for about 8 to 10 minutes until the frittata is beginning to set and the top is still a little runny.

Scatter the cooked potato over the frittata and sprinkle with the remaining parmesan. Dot with the rest of the butter.

Transfer the pan to the roasting ovenpositioning it at the back of the grid shelf on the second set of runners.

Cook for about 2 to 3 minutes or until the frittata is just set; dont overcook or it will dry out.

Cut into wedges to serve.

Serves 2

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