Jersey Royal Potato & Samphire Frittata

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

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well.

While the potatoes are boiling, melt half the Jersey butter in the oven-safe skillet over medium heat. Add the samphire and cook for 2-3 minutes, until it brightens in color. Remove from the skillet and set aside.

In the same skillet, melt the remaining Jersey butter. Add the boiled potatoes and cook for 5-7 minutes, turning occasionally, until lightly golden.

In a bowl, whisk together the eggs, Jersey milk, salt, and pepper.

Pour the egg mixture over the potatoes in the skillet. Scatter the cooked samphire evenly over the top.

Sprinkle the grated Parmesan cheese over the frittata.

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 it cool slightly before slicing and serving. Garnish with fresh chives, if desired.