Jersey Royal Potato and Watercress Frittata

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes, or until just tender. Drain well.

While the potatoes are cooking, whisk the eggs and milk together in a large bowl. Season with salt and pepper. Stir in half of the watercress.

Melt the butter in an oven-safe skillet over medium heat. Add the spring onion and cook for 2-3 minutes, until softened.

Add the cooked potatoes to the skillet and cook for another 3-4 minutes, stirring occasionally, until lightly golden.

Pour the egg mixture over the potatoes in the skillet. Sprinkle with the remaining watercress and grated cheese (if using).

Cook on the stovetop for 2-3 minutes, or until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown.

Remove from the oven and let cool for a few minutes before slicing and serving.