Asparagus Potato Frittata
A fresh, oven-baked dish featuring tender potatoes and crisp asparagus in a creamy egg custard. Try this recipe and many more from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- 2 tbsp butter
- Salt
- 500 g Green Asparagus
- 8 eggs
- 50 ml heavy cream
- Pepper (freshly ground)
- 80 g grated cheese (e.g., Emmental)
Instructions
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1.
Peel, wash, and dice the potatoes. In a large hot skillet, sauté briefly in butter, season with salt, and deglaze with a splash of water. Cover and steam almost cooked for about 10 minutes.
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2.
Trim the lower third of the green asparagus. Blanch in boiling salted water for about 5 minutes, shock in ice water, then drain well.
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3.
Preheat the oven to 180 °C (356 °F) fan‑forced.
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4.
Whisk the eggs with the cream and season with salt and pepper.
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5.
Remove the lid from the skillet and let the liquid evaporate. Pour the egg mixture over the potatoes, lift off the heat, top with asparagus, and sprinkle with cheese. Bake in the oven for about 20 minutes until golden brown.
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6.
Cut into pieces to serve and garnish with arugula if desired.
