Cornish Seaweed and Davidstow 3 Year Special Reserve Vintage Cheddar Frittata

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post-cornish-seaweed-frittata1If you’re looking for a summer snack suitable for dining al fresco, then this frittata with salty sea vegetables is the one for you! Pair with a simple salad and cold glass of white wine for the ultimate posh picnic.

Serves: 6

What You’ll Need:

  • 5 Jersey Royals potatoes, medium sized
  • 9 medium eggs
  • 5 tablespoons yoghurt
  • 2 garlic cloves finely chopped
  • 2 sprigs fresh thyme
  • 30g chopped fresh chives
  • 1 small onion, peeled and diced
  • 30g Cornish harvested seaweed, washed and then soaked in water for 30 minutes before using
  • 3 sheets of dried nori, soaked in water for 2 minutes, before using 1 pinch turmeric1 large pinch onion seeds
  • 80-130g Davidstow® 3 Year Special Reserve
  • Vintage cheddar sprinkled over the top (dependant on your personal taste)

What To Do:

  • Pre-heat a fan assisted oven to 160°c.
  • Cover the potatoes in olive oil, add the garlic and thyme. Cook slowly until soft (in the kitchen we call this confit, it’s a French term for this method of cooking).
  • Once cooked, allow the potatoes to cool in the oil at room temperature.
  • Drain the potatoes from the oil and break up into rough large chunks using a fork. You can keep this oil to use for another day.
  • Mix the yoghurt, turmeric and eggs in a bowl.
  • Over a gentle heat in a large frying pan with a little olive oil, sweat the diced onion until softened without browning.
  • Break the nori and Cornish seaweed sheets up roughly with your hands and, in a frying pan, add to the above yoghurt mixture along with the potatoes.
  • Allow the egg mixture to set on the bottom of the pan but keep the heat on a low temperature to ensure it doesn’t overcook.
  • Sprinkle the onion seeds, chives and grated Davidstow® 3 Year Special
  • Reserve Vintage cheddar over the top of the mixture. Now place into the pre-heated oven and bake for 8 minutes. Then turn the oven up to 180°c for a further 4 minutes or until golden brown. Remove from the oven and cool at room temperature. Once cool, carefully remove the frittata onto a chopping board. Cut into equal sized portions and serve.

Recipe credit: Created by Lee Westcott for Davidstow

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