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Tasty spring frittata with new potatoes, rocambole, cheese and parsley recipe
Well I finally cracked it. My meat loving partner announced with delight. “That was the best frittata that I’ve ever eaten. I’d be happy to eat it twice a week.” “Did you realise that it was entirely vegetarian?” “No. It was just sublime.” Thoughtful pause. “I don’t care about the meat and still would guzzle this twice a week.” A result! I’m trying to cut down on our meat intake. Healthier and cheaper meals. Delicious is a bonus. The magic ingredient was rocambole . I had never used this before but after I...
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