Ingredients
- 500g baby potatoes, cooked, left unpeeled and sliced
- A drizzle of sunflower oil
- 1tbs butter
- 125g packet smoked bacon lardons
- 1 bunch spring onions, trimmed and chopped
- 100g petits pois, defrosted
- 8 eggs beaten with a little milk
- Salt and pepper
- 3tbs grated Parmesan
- 100g crabmeat
- 200ml creme fraiche
- 1tbs horseradish cream
1 Set the oven to 190 degrees (gas mark 5).
2 Put the oil into an ovenproof non-stick frying pan.
3 Add the butter and the lardons and cook over a medium heat for 5 minutes or so, then add half the spring onions, the peas and the potatoes .
4 Continue to cook for another 2 minutes, then add the eggs, salt and pepper, keeping the pan over the heat while you mix everything together.
5 Scatter the Parmesan over the top, then put the pan in the oven for 20 minutes.
6 Meanwhile, pick through the crab to make sure there is no shell, then mix it with the creme fraiche, horseradish and remaining spring onions and season.
7 You can serve this straight out of the pan with the crab cream melting over the top or allow it to cool, turn it out and cut it into wedges. Either way is delicious.
