Nettle and potato frittata

I was very excited to discover my first patch of wild nettles recently. I had been taken for a stroll in some forest near a friend’s house. She assured me she had a good crop of blackberries we could raid but I sorely disappointed by the pickings when we finally saw them. I stumbled across the nettle patch on the way back. In my mind, it recovered the value of the journey. Nettles are incredibly good for you. Their flavour is quite mild, not hugely unlike spinach.
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Serves 1

2 cups (approx.) uncooked nettles
1 medium-large cooked potato
2 teaspoons Butter
salt and pepper
2 free range eggs, beaten

Pick the nettles with gardening gloves to avoid being stung. You want to remove the leaves from the stalks, you can either do this before cooking, with gloves on, or after cooking without gloves, when they are wet and limp.

Bring a pot of water to the boil. Add the nettles and cook for 5-10 minutes. This will deactivate the stings. Strain the nettles. (The cooking water is actually still very good for you. Feel free to drink it, or save it to use in soup or risotto.) If you didn’t remove the leaves from the stems before boiling do so now. Set the nettles aside.

Melt the butter in a small non-stick saucepan. Crush the potato and add it to the butter. Gently cook the potato so it becomes crisp and golden all over. Season generously with salt and pepper.

Add the nettles and egg to the pan and mix to combine. Cover the pan and return to a low heat. When the frittata is cooked all around, but not quite set in the middle, turn off the heat and leave the pan covered, on the stove to ensure the egg cooks till just set.

Serve immediately.

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