Chrysanthemum, dandelion and potato frittata recipe
A perfect brunch or a supper, with a scented twist.
Ingredients
- 4 large eggs
- 2 medium sized potatoes
- 2 shallots
- 2 tbsp vegetable or olive oil
- 1 handful fresh dandelions
- 1 handful fresh chrysanthemum flowers
- 50 g parmesan cheese
- 4 large eggs
- 2 medium sized potatoes
- 2 shallots
- 2 tbsp vegetable or olive oil
- 1 handful fresh dandelions
- 1 handful fresh chrysanthemum flowers
- 1.8 oz parmesan cheese
- 4 large eggs
- 2 medium sized potatoes
- 2 shallots
- 2 tbsp vegetable or olive oil
- 1 handful fresh dandelions
- 1 handful fresh chrysanthemum flowers
- 1.8 oz parmesan cheese
- 1 handful fresh salad leaves
- 1 handful fresh salad leaves
- 1 handful fresh salad leaves
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Peel and slice the potatoes and par boil them in salted water. Drain and leave to one side.
- Cut the dandelion flower as close to the head as possible and remove the stems and sepals. Roughly chop these and set to one side.
- Remove the chrysanthemum flower heads and immerse them into a bowl of clean, cold water and set aside.
- Finely chop the shallots and cook them gently in the oil in a frying pan until they are translucent.
- Add the potatoes and cook until they are lightly browned and then add the chopped dandelions. At this point put the grill on.
- Beat the eggs together and then pour them over the potatoes, shallots and dandelions, leave the underside to cook for a few minutes and then place the pan under the grill to set the egg on top.
- Sprinkle over the fresh chrysanthemum petals and then grate over some fresh parmesan.
- Serve immediately with fresh salad leaves which you could also pretty up with fresh pansies or violas as they are edible too!
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