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1
Add in the potatoes to a pan of boiling salted water bring to the boil on the boiling platethen transfer to the simmering ovenfor 15 to 20 min till tender.
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2
Allow to cold then slice thickly.
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3
Meanwhile trim the asparagus removing any woody parts of the stems.
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4
Add in to a pan of boiling salted water and cook briskly on the boiling plateuntil just tender.
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5
Drain then immerse in a bowl of cool water to cold.
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6
Slip the broad beans out of their waxy skins.
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7
Drain the asparagus pat dry then cut into short lengths.
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8
Put the Large eggs in a bowl with a good healthy pinch of salt plenty of pepper and half of the parmesan cheese.
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9
Beat thoroughly till proportionately blended then stir in the asparagus broad beans and minced herbs.
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10
Put 40g butter in a large ovenproof castiron frying pan about 250mm in diameter.
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11
Place on the floor of the roasting ovenuntil the butter is melted and the pan is very warm; about 4 to 5 min.
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12
Transfer to the simmering plate.
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13
When the butter is foaming pour in the egg mix.
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14
Cook for about 8 to 10 min till the frittata is beginning to set and the top is still a little runny.
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15
Scatter the cooked potato over the frittata and sprinkle with the remaining parmesan.
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16
Dot with the rest of the butter.
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17
Transfer the pan to the roasting ovenpositioning it at the back of the grid shelf on the second set of runners.
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18
Cook for about 2 to 3 min or possibly till the frittata is just set; dont overcook or possibly it will dry out.
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19
Cut into wedges to serve.
