Potato, Fennel and Herb Frittata

How to make potato, fennel and herb frittata

• Cook the potatoes in boiling salted water until tender to the point of a knife.
• Drain and set aside to cool. When cool, cut into quarters.
• Heat the oil in a large frying pan and cook the fennel until tender.
• Add the potatoes and cook for a few minutes to give them a slightly golden crust, then stir in the herbs.
• Season the eggs, then pour into the pan. Swirl the pan to move the eggs into all the corners and coat everything.
• Place under a hot grill for about 5-6 minutes to set the frittata
• keep checking it to ensure nothing burns.
• Allow to cool a little then cut into wedges, then sprinkle the potato, fennel and herb frittata with the fennel fronds and serve.

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