Such a cinch to make in a small window of time. Always a good plan to have some cooked new potatoes in the fridge to use here, or in other recipes. Tilly loves them sliced and sauteed with a sprinkling of Maldon's. Glorified chips. You can get your children to help with the prep here - whisking the eggs, grating the cheese (with care...!)
Serves 4 adults / 6-8 children, depending on appetites
6 free range eggs
6 new potatoes, cooked and chopped
A large handful of frozen peas, and of fresh or frozen spinach (If using frozen, defrost and squeeze out excess water)
A non stick 20cm frying pan
Whisk the eggs lightly in a bowl to combine and season well. Steam the peas and spinach so they are suitably wilted/defrosted and add to the egg mixture, along with the diced new potatoes. Warm some olive oil in your non-stick frying pan and add the egg mixture. After 2-3 minutes of cooking on a medium heat, using a palette knife or spatula, carefully pull the edges away and tip the pan so that the raw egg mixture in the centre has a chance to flow around the edge and continue to cook. Add blobs of the rictotta and allow to cook for a few more minutes. Grate the parmesan over the top of the frittata. Heat your grill and place your pan under it for 8-10 minutes until the frittata is looking still wobbly but not runny (You don't want to over cook it as it will become rubbery). It will carry on cooking in the pan once you leave it to stand for a few minutes whilst you get the plates ready. Place a plate large enough to cover the surface area of the frying pan, on top, and with oven gloves very carefully flip the saucepan over so the frittata is bottom side up on your plate. Scatter with fresh herbs of your choice and slice. Keeps well in the fridge for 2-3 days.
NB: You can use almost any veg here, and any cheese that you like. Or some bacon bits, shredded ham. You name it. You need to season it well as eggs and potatoes take quite a bit of salt.