BROAD BEAN SHOOTS & POTATO FRITTATA

We are really excited about our broad bean tops, but appreciate that for many folk they’re an unfamilar ingredient. Fiona’s frittata showcases the broad bean flavour beautifully and with the addition of potato, it becomes a hearty meal.

serves 4

100g Main Ridge Dairy chevre

4 cloves black garlic

500g  potatoes (Nicola or Kipfler are good), cut into 3cm pieces

¼ cup extra virgin olive oil

4 spring onions, white stems halved lengthways and green tops chopped

3 large handfuls broad bean shoots, tough stems removed, to have about 100g of tips to cook. Reserve any flowers for garnish.

1 long red chilli, seeds removed and finely chopped

8 large free range eggs (we use Yolky Dokey)

smoked paprika, for dusting

Preheat oven to 190°C. (170°C fan-forced)

Place potato in a large saucepan of salted cold water over a high heat and bring to the boil.  Cook for 6 to 8 minutes, or until just tender.  Drain well.

 In a small bowl mash the goat’s cheese and black garlic together. Set aside.

 Whisk the eggs in a large bowl and season with salt and pepper.  

 Heat half the oil in a 20cm diameter heavy based fry pan over a medium heat.  Add the potato and cook for 2 minutes, then add the broad bean shoots and cook for a further 2 minutes until leaves are wilted, stirring occasionally.  Add the remaining oil.  Stir in the chilli. Pour the egg mixture evenly over the greens and potato. Cook for about 3 minutes, until the egg begins to set around the edges and is set over the base.  Carefully transfer the pan to the preheated oven and cook for 5 minutes, or until the top is just set and puffy. 

Dollop the goat’s cheese over the top and dust with smoked paprika.  Scatter with broad bean flowers, if available. Serve immediately. 

 Fiona Hammond © August 2019

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Mark Brancatisano