New potato, asparagus and feta frittata recipe

Cook the potatoes in a medium pan of boiling salted water until just tender, then drain. When cool enough to handle, thickly slice.

Heat the oil in a 20cm non-stick frying pan, then fry the onion for 5 minutes or until soft and translucent. Add the potatoes to the pan and fry until just starting to turn golden.

Meanwhile, blanch the asparagus spears in boiling water for 2 minutes, then drain and refresh under cold water. Thinly slice the stems, then slice the tips in half lengthways.

Preheat the grill to medium-high. In a medium bowl, mix the eggs with the milk/cream, asparagus and feta. Season well, then pour the mixture into the pan with the potatoes and onion. Stir to combine, then cook over a low-medium heat for 3-4 minutes until the egg is almost set.

Put the pan under the hot grill for 3-4 minutes to set the top and let it puff up. Allow the frittata to cool in the pan for a few minutes, then turn out onto a plate, slice and serve.