This is one of those frittata’s you can slice and serve like a cake. It is a great way to make use of in season winter greens and herbs. Dandelion is the hero green here, with fresh mint and dill to balance the flavours. It goes well with pickled cherry tomatoes or fermented tomatoes if you have any left from Summer preserving. I have a jar of each in the fridge that I am reluctant to eat because it means I’m out until tomatoes are back in season…

Foraged dandelion and herb frittata

8 serves

Ingredients

3 Tbs olive oil

1 red onion, peeled and cut in thin wedges

800g small potatoes with skin on

50g dandelion leaves, chopped

10 g dill, finely chopped

10g mint, finely chopped

100g Parmesan, grated

8 eggs

1 tsp salt

1/2 tsp cracked pepper

Instructions

1. Preheat oven to 180 degrees C

2. Boil potatoes whole until just tender. Drain well and cut into quarters.

3. In a cast iron deep sided frypan (that can go in the oven) heat the oil and sauté the onion until softened. Add the potatoes and fry until they have a little colour.

4. Add the dandelion leaves and saute until wilted. Turn off the heat.

5. Add the herbs and stir through.

6. In a separate bowl, whisk the eggs with the salt and pepper. Stir through the grated Parmesan.

7. Pour the egg mix on top of the sautéed vegetables.

8. Place in the oven and cook for 30 minutes. The frittata should be just firm to the touch in the middle.

9. Allow to cool for at least 15 minutes prior to slicing and serving w/ pickled or fermented tomatoes.