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1
Prepare your potatoes, if using fresh potatoes boil them until they are just cooked, remove from water, slightly cool then slice or slice boil leftover potatoes
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2
Chop all your greens inclusive of herbs except asparagus ,rip the basil
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3
In the meantime whilst potatoes are boiling puree the greens with the egg and the cheeses , except for he asparagus and the curly or kale cabbage leaf.
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4
When potatoes are just tender and you have sliced them add them in the oil in pan and fry them until they are slightly crispy.
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5
Season with the pepper and salt if using
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6
Pour the liquid puree over the potatoes .
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7
Gently allow more liquid to flow to the bottom of pan to ensure the egg mix is cooked.
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8
Cook one side until he whole thing is nearly set, but do not burn the bottom
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9
Loosen the fritata gently with a spatula then slide a plate over the pan, turn the fritata onto the plate and slide it back into pan.
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10
You can reshape this.
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11
Press fritata gently down with spatula.
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12
Keep on lowest heat .When nearly cooked, in another pan crisp the cabbage leaf , do not burn set aside
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13
Use the pan for crisping the cabbage to heat the drained asparagus through.
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14
Slide the fritata onto plate , garnish with the asparagus and crisped cabbage .
