Cooking through spring and early summer is a pleasure, particularly if you’ve gone out and picked a little wild garlic beforehand, and this simple breakfast or lunch dish is no exception.
Why not take a family woodland walk this spring and see if you can spot or smell any wild garlic – just head to your local woodland or riverbank. There is nothing more rewarding than foraging and using your own hand picked ingredients!
The big flavours, and easy to find ingredients in this dish make it a great family option!
- Wild garlic a good handful, rinse the leaves
- Chorizo sausage 100g, a good quality one, sliced
- Potatoes 200g, cooked and cut into cubes
- Eggs 4, large
- White onion 1, peeled and thinly sliced
- Flatleaf parsley 2tbs, chopped
- Fennel tops small handful, (optional)
- Butter 50g
- Olive oil a dash
- Salt and freshly ground black pepper
Heat a heavy-based non-stick frying pan over a medium heat. Add a dash of olive oil and the butter. When the butter is foaming, add the onions and chorizo. Cook while tossing regularly for six to eight minutes or until the onions are soft and the chorizo has given up some of its well-flavoured fat.
Add the potatoes and toss them about the pan. Cook for further four or five minutes. Now slice the garlic leaves thinly and scatter into the pan. Turn everything together.
Beat the eggs in a bowl and season with salt and pepper. Pour the eggs over the chorizo and potatoes; give the pan a little shake. At this point you can either gently cook the frittata on the hob or place it in a medium-hot oven until the eggs are just set. It should take only a few minutes to cook through.
Scatter with parsley and fennel leaves and serve with some additional feta cheese crumbled on top!
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