Jersey Royal and crab frittata recipe | Sainsbury`s Magazine
The firm texture of Jersey Royals makes them the perfect choice for a frittata, while their nutty taste works wonders with the sweetness of fresh, flaky crab
Ingredients
- 2 tbsp rapeseed oil
- 1 leek, finely sliced
- 4 spring onions, finely sliced
- 8 medium eggs
- 75g crème fraîche
- 1 tbsp chopped fresh dill, plus extra to serve
- pinch of nutmeg
- pinch of chilli flakes (optional)
- 200g chilled white crab meat
- 500g cooked Jersey Royal potatoes, sliced
- 30g Parmesan, grated
- dressed watercress salad, to serve
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