• Organic
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  • Free Range
    (2)
  • Vegetarian
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  • Gluten free
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  • Pesticide free
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  • Wild
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  • Plastic Free
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Source: eatslikeagirl.com

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Serves 1

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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