Alexanders and Three Cornered Leek Frittata is a modern English recipe (from Cornwall) for a classic springtime frittata or thick omelette containing new potatoes, alexanders and three-cornered leeks. The full recipe is presented here and I hope you enjoy this classic English version of: Alexanders and Three Cornered Leek Frittata.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a modern Cornish recipe for a frittata or thick omelette containing springtime alexanders leaves and young stems with three-cornered leeks and, of course, Cornish new potatoes.
Ingredients:
400g Cornish new Potatoes
2 tablespoons Olive Oil
75g Alexanders (leaves and young stems, chopped)
75g Three Cornered Leek (leaves, stems and roots, if available, all finely chopped)
5 organic or free-range local eggs, beaten
Salt and pepper to taste
Method:
Scrape, dice and cook the potatoes in plenty of water, for about 10 minutes or until just cooked. You’ll be able to place a knife through the potatoes easily, though not so soft that the potatoes fall apart. Strain off the liquid and return to the pan on a low heat for a minute, just to evaporate off any remaining liquid.
Heat the oil in a saucepan approximately 25cm in diameter, over a medium heat. When the oil is hot, add the potatoes, alexanders and salt and pepper and fry for about 8 minutes, turning to fry on each side, when needed. Some of the potatoes will be golden brown after this time.
Briefly mix in the eggs and three-cornered leek, ensuring that the mixture is evenly spread across the pan. Cook for a further 8 minutes, or until the eggs are almost set.
Place under the grill for 2-3 minutes to set and and turn the frittata golden. You can carefully slice and serve while warm, or when cold. Serve as part of a main meal with a luscious salad, or eat as a snack.
