The seasons are swiftly moving, it’s almost April. Yeeehaw, isn’t that exciting?
The first asparagus has already been harvested in Cornwall, and wild garlic abounds. Wild garlic, I just love it. Sour, sharp and aromatic, it brightens soups, spikes salads and caresses potatoes and eggs. It loves potato and eggs more than most things so the first thing I did with it was make a quick lunch frittata.
I have a small frying pan, 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 well. As always, I used my beloved blue Old Cotswold Legbars with their huge rich yellow yolks.
This recipes uses a lot of olive oil. It helps you cook the potatoes through properly, and tastes good too.
Serves 1
*300g potatoes, cut in half and then sliced (skins on or off — up to you)
*three large eggs, beaten
*six wild garlic leaves, shredded
*three 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 eight to 10 minutes, stirring occasionally and turning the potatoes as they brown halfway through.
Beat the eggs and add the garlic, I like to cut mine finely with scissors. Stir through. Pour the eggs on the potatoes and cover with a plate again. Leave to cook for about five minutes and check the eggs — they should be cooked around the edges and starting to 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, with the cooked side up. Cook for a further two minutes and serve hot or cold depending on your preference.
Recipe and image taken from Niamh Shields’s blog, eatlikeagirl.com