Wild Garlic, Potato and Feta Frittata
Rated 5.0 stars by 4 users
Author:
Drogo
Servings
2-3
Prep Time
5 minutes
Cook Time
20 minutes
Wild garlic and feta frittata with potato is a flexible spring dish that turns three simple ingredients into a meal that earns its place at any point of the day. This wild garlic frittata folds beaten eggs with softened potato, crumbled feta and a generous handful of wild garlic, then sets gently in the pan and finishes under the grill until golden. The wild garlic brings a clean, lightly alliaceous flavour that lifts the eggs, while the feta adds a salty, creamy contrast to the potato. As a potato frittata recipe it cuts cleanly into wedges, eats well hot or cold, and keeps in the fridge for two to three days, which makes it as practical for a weekday lunchbox as it is for a relaxed weekend brunch.
Ingredients
-
800g new potatoes, cut into bite sized chunks
-
250g wild garlic, washed well and finely sliced
- 200g feta, crumbled
- 1 small onion, diced
- 6 eggs
Directions
Step 1, Cook the new potatoes in boiling salted water until just tender, then drain.
Step 2, Heat a splash of oil in a large skillet or frying pan and cook the onion until soft but not coloured, around 5 minutes.
Step 3, Add the wild garlic leaves and cook, stirring, for a minute or so until wilted.
Step 4, Lightly beat the eggs and season with salt and pepper.
Step 5, One the potatoes are cooked, combine them in a large bowl with the wild garlic and onion mixture. Add the eggs and the crumbled feta cheese and mix well.
Step 6, Pour the mixture back into the pan and cook over a low heat with a lid on top for around 10-15minutes, or until the sides look cooked and the top is steaming.
Step 7, Place under a hot grill for 5 minutes or so, to finish cooking.
Recipe Note
About This Wild Garlic and Feta Frittata
Wild garlic, also called ramsons (Allium ursinum), carpets shaded British woodland from around March to May, releasing its distinctive scent when crushed underfoot. The leaves are milder and more herbaceous than a garlic clove, with none of the heat, which makes them ideal for raw or briefly cooked applications like a wild garlic recipe of this kind. Folded through beaten eggs with potato for body and feta for sharpness, the wild garlic stays bright in colour and flavour. Feta brings a clean, salty lactic note that flatters both the eggs and the garlic, and the finished frittata holds its shape neatly when sliced, making it a regular feature of our spring brunch recipe rotation.
Serving Suggestions
Serve wild garlic and feta frittata warm from the pan with a sharp green salad and crusty bread, or cold from the fridge as part of a picnic or packed lunch. A dollop of thick Greek yoghurt with lemon zest, or a spoon of harissa, both lift the dish in different directions. Out of wild garlic season, soft herbs and spring onion greens make a workable substitute, though the flavour will read slightly more delicate.
