Wild garlic frittata

Name: Wild garlic frittata
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 2 red onions; 150 g sliced bacon; 100 g Mountain cheese; 1 chili pepper; 12 leaves Wild garlic; 4 TABLESPOONS Olive oil; 8 Eggs (size M); 7-10 Tbsp Salt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
2 red onions
150 g sliced bacon
100 g Mountain cheese
1 chili pepper
12 leaves Wild garlic
4 TABLESPOONS Olive oil
8 Eggs (size M)
7-10 Tbsp Salt

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain potatoes, rinse with cold water and peel, let cool. Peel onions and cut into slices. Cut bacon into strips. Grate mountain cheese. Wash and clean the chilli and cut into rings.
2
Wash, clean and shake dry wild garlic and cut into strips except for 4 small leaves. Cut potatoes into slices. Heat oil in a pan (28 cm Ø). Fry the wild garlic leaves for about 1 minute while turning. Remove the wild garlic. Fry the potatoes in the hot oil for about 10 minutes while turning. Fry bacon and onions for the last 3 minutes. Whisk eggs and season with salt. Stir in wild garlic strips, chilli rings and mountain cheese. Pour the eggs into the pan with the potatoes. Cover the pan with a lid. Cook on low heat for 10-15 minutes.
3
Fry bacon and onions for the last 3 minutes. Whisk eggs and season with salt. Stir in wild garlic strips, chilli rings and mountain cheese. Pour the eggs into the pan with the potatoes. Cover the pan with a lid. Cook on low heat for 10-15 minutes. Remove the frittata from the pan and cut into 12 pieces. Arrange on plates and garnish with fried wild garlic leaves