Elephant Garlic and Potato Frittata with Smoked Paprika
Having recently visited The Garlic Farm on the Isle of Wight, my kitchen is full of new varieties of garlic. New to me, that is. A huge bulb of Elephant Garlic has been awaiting use and added a gorgeous flavour to a potato frittata. It was one of those Sunday lunch situations when there was not much in the fridge except for eggs (always) and quite a number of cold roast potatoes left over from the roast chicken the night before. That chicken, by the way, had inside its cavity a bulb of smoked garlic which suffused the meat with a lovely gentle, smoky garlic-ness. But I digress.
Elephant garlic is a revelation to me. The huge cloves are gentler in flavour than their smaller relatives. I simply sautéed them very slowly, sliced, in olive oil, added the potatoes, sliced, and then added both to a bowl of beaten eggs. Into a hot pan and briefly under the grill. The final flourish was a sprinkle of smoked paprika.
A green salad on the side was all that was needed for a simple and satisfying lunch.
For 4 people:
2 -3 cloves Elephant Garlic – of course you can substitute ordinary garlic or order online
3-4 cooked potatoes, sliced
8 large eggs – preferably organic
¼ cup milk
Slice the garlic thinly and sauté slowly in a little olive oil. Slice the potatoes and place on top of the garlic and continue to cook slowly until the potatoes colour a little.
Break the eggs into a mixing bowl and whisk. Add ¼ cup of milk and whisk to combine. Add a pinch of sea salt.
Heat a little olive oil in a pan that can be put under the grill – I use a stainless steel one – and add the egg mixture. Keep tipping the pan while gently lifting the edges of the frittata so that uncooked egg can run underneath. When the egg is nearly set, sprinkle the frittata with a teaspoon of smoked paprika. Place the pan under a hot grill to set and brown slightly.
Serve with a green salad and some wholemeal, crusty bread.