The seasons are swiftly moving, it is almost April folks, and yesterday marked the beginning of summer time. Yeeehaw, isn’t that exciting? It has come very quickly this year.
The first asparagus has already been harvested in Cornwall, and wild garlic abounds. I say abounds, I have yet to actually see any confined by busy-ness to my immediate surroundings. To my rescue rushed Food urchin Dan, wielding a wild garlic plant freshly dug up from his garden as he had done two years previously.
Wild garlic, I just love it. Sour, sharp and aromatic, it brightens soups, spikes salads and caresses potatoes and eggs. It absolutely loves potato and eggs more than most things, who doesn’t? So the first thing I did with it on a busy Saturday, was made a quick lunch frittata. Simple, delicious and I loved it.
I have a small frying pan which is perfect for a frittata for one, but you could double up the ingredients to make it in a large pan. The best frittatas are made with the best eggs, so source them as well as you can. As always, I used my beloved blue Old Cotswold Legbars with their striking enormous rich yellow yolks.
This recipes uses a lot of olive oil. Don’t be afraid of it, it helps you cook the potatoes through properly, and tastes good too.
Wild Garlic Frittata
300g potatoes, cut into half and then sliced (skins on or off – up to you)
3 large eggs, beaten
6 wild garlic leaves, shredded
3 tbsp olive oil
sea salt & pepper to taste
Heat the olive oil over a medium heat and add the potatoes. Coat thoroughly with the oil and cover the pan with a lid or plate. Leave to cook for 8 – 10 minutes. Stirring occasionally and turning potatoes as they brown half way through.
Beat the eggs and add the garlic, I like to cut mine finely with a scissors. Stir through.
Pour the eggs on the potatoes and cover with a plate again. Leave to cook for about 5 minutes and check the eggs, they should be cooked around the edges and starting toi solidify on top. When they get to this stage, cover the pan with a plate, turn it over, and slide the frittata back in to the pan, cooked side up.
Cook for a further 2 minutes and serve hot or cold depending on your preference.
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