Recipes

Cheese, onion and wild garlic frittata

Cheese, onion and wild garlic frittata

Paul Flynn's face
Paul Flynn
Sat Apr 18 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 red onion, peeled and thinly sliced
  • 2 spring onions, trimmed and chopped roughly
  • A splash of olive oil
  • A knob of butter (50g)
  • 8 cooked and sliced new potatoes
  • 8 eggs, beaten with a little milk and seasoned with salt and pepper
  • 1 tbsp wild garlic puree (washed wild garlic blended with some light olive oil)
  • 100g grated Cheddar cheese
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1 Preheat your oven to 200 degrees, or equivalent.

2 Gently cook the red onions and spring onions in the oil and the butter, in an oven-proof non-stick pan.

3 Add the sliced potatoes into the mix and cook gently for one minute or so.

4 Add the egg mixture and the wild garlic puree into the pan, turn up the heat a little and start to fold everything together, preferably with a rubber spatula.

5 Scatter the cheese evenly on top and put the pan into the oven for about 12 minutes until golden and puffy.

6 Allow the fritatta to rest for three to four minutes and then turn it out on to a plate and serve immediately.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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