The 5pm Dining blog tends to focus on ingredients from Scotland’s natural larder but not to the exclusion of everything else.
Especially when everything else includes seasonal goodies such as Jersey Royals. In season from April until June, the premium potatoes will soon be in the shops. Jersey Royals are famous for their flaky skins and nutty flavour.
The only root vegetable in the UK to carry Protected Designation of Origin Status, they are grown on Jersey by about twenty farmers who use 130-year-old farming techniques.
During the height of the Jersey Royal season in May, 1100 tonnes a day of these new potatoes are transported from the island to the UK. And this scribbler intends to scoff more than his fair share of them.
Here’s an easy recipe for the much sought after spuds.
Jersey Royal and Chorizo Frittata
This is such a versatile dish; it can be served as a light lunch, a main course or even cut into squares and packed up for a picnic
Preparation: 10 minutes
Cooking: 20 minutes
Serves: 4 as a starter or lunch and 2 for a main course
Ingredients:
375g Jersey Royal potatoes, scrubbed and quartered
6 medium size eggs, beaten
2 tbsp fresh thyme
2 tsp wholegrain mustard
Salt and black pepper
1 red onion, sliced
300g chorizo sausage, cubed
2 tbsp vegetable oil
50g cheddar cheese, grated
Method:
Bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer and cook the potatoes for about 7 minutes, drain.
Beat together the eggs, thyme, mustard and seasoning.
Heat the oil in a large frying pan, and cook the onion for 5 minutes until soft, add the chorizo and cool for a further 3-4 minutes.
Add the potatoes and toss with the onion and chorizo. Pour over the egg mixture. Cook over a low heat for about 10 -12 minutes or until set.
Sprinkle the cheese over and place under the grill for 3 – 4 minutes. Serve hot or cold with a green salad.
You could also bake this in the oven – pour the mixture into a round baking tray and bake for 25 minutes or until just set.