This is a supremely practical dish, full of spring goodness. I made it for dinner tonight and will serve it cold for lunch (makes a great sandwich on crusty bread) or the mid-afternoon snack after working in the garden to tide us over ‘til after evening chores. Quick, nutritious and delightful.
½ cup olive oil
1 small onion chopped
4 med. potatoes, quartered and sliced
¼ lb. rogue garlic, chopped
½ lb. nettles, chopped well
8 eggs, beaten
salt and pepper
In a 10” skillet on medium heat sauté the onion in the olive oil until translucent. Add the potatoes, mixing them with the potatoes, then let the sit undisturbed (this allows the potatoes to cook without breaking them into mashed) for a couple of minutes before gently turning them. Let them sit for a couple of minutes then turn them. Add the nettles, mixing in. Let them sit, then turn. When the potatoes are nearly tender add the rogue garlic. Season with about ½ teaspoon salt and pepper. When all are tender add the beaten eggs. As the eggs start to firm on the bottom gently slide your spatula into the center and lift to allow uncooked egg to run underneath. Do this in one or two places so the bottom doesn’t brown too much and more of the egg cooks.
When enough of the egg is cooked so that when you shake the pan all the contents move as a whole, and there is still some uncooked egg on the top, take the skillet over to the (clean) sink. Using the flat lid of the skillet or a large dinner plate cover the pan and carefully invert the whole mass onto the lid/plate. Quickly and carefully slide the frittata back into the pan, uncooked side down, doing your best to keep it whole. (If it breaks or you loose some into the sink, don’t worry—it’s self repairing!—quickly reassemble in the skillet.) Return the skillet to the heat. Cook for about three more minutes until all is just barley firmed. Take off heat and let rest for about three minutes. Cut into wedges with spatula and serve warm. Serves six. Leftovers are wonderful cold.