Pea and potato frittata with chive dip

Ingredients for 4 servings:

• 300 g potato(s), waxy
• 200 g peas, fresh, split
• 3 shallots
• 6 eggs (size M)
• 4 tbsp crème fraîche
• 1 tbsp mustard, medium hot
• 150 g cheese, Appenzeller
• 1 bunch of chives
• 250 g herb curd
• 100 g whipped cream
• 2 tbsp olive oil
• 1 tsp cayenne pepper
• some sea salt
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the frittata, peel and wash the potatoes, dice them, and cook in boiling salted water for 10 minutes. Just before the end of the cooking time, add the peas. Drain everything, refresh in ice-cold water, and drain well. Preheat the oven to 190°C (170°C fan oven). Peel and finely dice the shallots. Crack the eggs into a bowl; stir in the crème fraîche and mustard. Coarsely grate the cheese. Heat the olive oil in a large, ovenproof frying pan and fry the diced potatoes, peas, and shallots over medium heat for about 2 minutes. Season with salt and pepper. Pour the egg and crème fraîche mixture over the frittata and let it cook for about 4 minutes (do not stir). Sprinkle the frittata with the grated cheese and finish cooking in the preheated oven for about 12 minutes. For the dip, cut the chives into small rolls. Combine the quark with the chives, cream, and cayenne pepper. Season with salt. Remove the frittata from the oven and let it rest for about 2 minutes. Slide it onto a platter, cut into pieces, and serve with the chive dip.