Serves: 4 

Prep Time: 30 mins 

Cooking Time: 25 mins 




350g cooked new potatoes, crushed with a fork 

8 eggs 

100g grated pecorino 

40g fresh grated horseradish 

25g snipped chives 


50ml olive oil 


Salad – 1 large beef tomato, roughly chopped 

1 clove grated garlic 

Zest 1 lemon 

Juice half lemon 

75ml x v olive oil 

Salt and pepper 



  1. Mix together 350g cooked, crushed new potatoes, 8 eggs, 100g grated pecorino, 40g fresh grated horseradish and 25g snipped chives. 

  2. Pour or spoon the mixture into a 23cm non-stick frying pan with a little olive oil 

  3. Cook on medium high heat for 5 minutes then transfer to the oven and cook at 180 until set 

  1. Finish under the grill until golden. 

  2. For the salad – mix together 1 large chopped beef tomato, 1 clove grated garlic, 75ml extra virgin olive oil, salt, pepper, the zest of 1 lemon and half of its juice. Leave for at least 20mins. 

  3. Serve warm slices of frittata with tomato salad. 


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