Chrysanthemum, dandelion and potato frittata recipe

1. 1

   Peel and slice the potatoes and par boil them in salted water.

2. 2

   Drain and leave to one side.

3. 3

   Cut the dandelion flower as close to the head as possible and remove the stems and sepals.

4. 4

   Roughly chop these and set to one side.

5. 5

   Remove the chrysanthemum flower heads and immerse them into a bowl of clean, cold water and set aside.

6. 6

   Finely chop the shallots and cook them gently in the oil in a frying pan until they are translucent.

7. 7

   Add the potatoes and cook until they are lightly browned and then add the chopped dandelions.

8. 8

   At this point put the grill on.

9. 9

   Beat the eggs together and then pour them over the potatoes, shallots and dandelions, leave the underside to cook for a few minutes and then place the pan under the grill to set the egg on top.

10. 10

    Sprinkle over the fresh chrysanthemum petals and then grate over some fresh parmesan.

11. 11

    Serve immediately with fresh salad leaves which you could also pretty up with fresh pansies or violas as they are edible too!

* Per serving · 4 servings · Values may vary.