Week 21: Jersey Royal and Asparagus Frittata

Alice NeillSpring, Weekly Recipes1 Comment

Serves 4

For Sophie – A true Jersey Royal (but not of the potato kind)

Jersey Royals, like Champagne have a Protected Designation of Origin (PDO) this means that they are protected by the EU and are only allowed to be grown in Jersey. This is no bad thing as Jersey lends itself to growing these special potatoes, which thrive in the light, well-drained soil.  The potatoes are grown near the sunny coastal line and seaweed from the Jersey shore is used as a natural fertiliser. They are then harvested by hand and packed up ready for us to enjoy between April and July.

The Jersey Royal are a type of New Potato, they are a young variety, much smaller in size, with a distinctive flavour and unique flacked skin. All New Potatoes work well in Spring/Summer dinning, their characteristics lend themselves to being eaten hot or cold, ideal in salads or served as a side with a BBQ.

This recipe is ideal for using up left over Jersey Royals or New Potatoes. I matched it up with asparagus and goats cheese, however you can modify it to whatever you have in your fridge. Frittata is a super quick and easy dish, perfect for lunch or a picnic, serve with a fresh spring salad. It will take you 15 minutes start to finish!


6 Eggs

400g Boiled Jersey Potatoes (sliced)

200g Asparagus (cooked for 8-10 minutes)

1 Onion

150g Goats Cheese (generously sliced or crumbled)

Salt and Pepper


  1. Slice the onions, place in a frying pan, cook on a low heat until translucent. Remove from the pan
  2. Whisk the eggs in a bowl with the salt and pepper
  3. Heat 1 tbsp of oil in the frying pan. Pour in the eggs and turn down the heat. Arrange the sliced potatoes, asparagus, onions and goats cheese. Cook gently for 8 minutes
  4. Turn on the grill
  5. Place under the grill for 3-4 minutes until golden
  6. Flip out onto a place and serve with a fresh green salad