Potato, Wild Garlic and Mushroom Frittata
Potato, Wild Garlic and Mushroom Frittata
Frittatas are fabulous, easy to make, healthy dishes, and the best part is you can pretty much put in what you want! I have made them with chorizo and tomatoes, salmon and asparagus, broccoli and leek. This is one of my favourite recipes during wild garlic season, but feel free to mix it up depending on your own taste.
Before you begin, you will need a deep pan to cook this in. If you have a mandolin or a processor that can slice the potato very thinly, great; if not, don’t worry, just use a good knife.
This serves 4 portions and should be served with a fresh green salad
Ingredients
- 4 eggs
- 1 medium-sized potato sliced finely
- 3 spring onions (scallions), thinly sliced
- A large bunch of wild garlic washed
- 5-6 mushrooms washed and sliced (Up to you what mushrooms to use)
- 20 ml milk
- Salt and pepper to taste
- Butter
Method
- Firstly, season the mushrooms and pan fry in butter for a few minutes, then set aside.
- Thinly slice the potato (use a mandolin if you have one), then put it in a bowl of cold water, and wash to remove extra starch. Pat dry with kitchen paper.
- Put one tbsp oil or butter into a pan, on a low heat, and cook the spring onions for a few minutes. Add the sliced potatoes and cover on a low heat for 10 minutes.
- Whisk up eggs, add salt and pepper and milk in a bowl.
- Once the potatoes have softened, add the wild garlic and cover for 3-4 minutes. Put the cooked mushrooms in and pour in the egg mixture
- Cook on the hob for another 5 min. I then place the pan under the grill to cook the top part of the Frittata. This can vary in time depending on the grill, but check every few minutes, and once the egg mixture has slightly coloured, you know it is done.
*If you fancy adding extra flavour, top with some goat’s cheese and wild garlic pesto before serving.
*Serve with a lovely green salad and some simple dressing.
