Ingredients
- 3 whole bulbs garlic
- 750 ml olive oil
- 500 g new potatoes
- 200 g baby spinach
- 6 free range eggs lightly beaten
- A large bunch of parsley
- red chilli
- Zest of 1 lemon
- A pinch of salt
Servings:
Instructions
- 1 To make the confit garlic, separate 3 bulbs of garlic into individual cloves, leaving the papery skin on. Put them in a small pan with the oil over the lowest heat possible. Allow them to cook very gently for an hour, making sure the oil doesn’t get too hot. If you’re concerned about the oil becoming too hot, you can turn the heat off every now and again.
- 2 After an hour take the pan off the heat, allow to cool completely and pour the contents into a clean jar.
- 3 To make the frittata, preheat the oven to 200C/gas mark 6. Add the potatoes to an ovenproof pan with 2 tbsp of the garlic oil, turning the potatoes over so they are all glistening. Roast in the oven for 30-40 minutes.
- 4 Meanwhile, peel 10 cloves of confit garlic from their papery skins.
- 5 Once the potatoes are golden, remove them from the oven (without switching it off) and give them a good shake, loosening any that are stuck to the bottom of the pan.
- 6 Put the pan on a medium heat (use an oven glove or folded tea towel to hold the handle – it will be very hot), and add the spinach, tossing it until it has begun to soften. Scatter over the garlic cloves.
- 7 Add the beaten egg, pouring it evenly around the pan and stirring gently to coat the spinach and potatoes.
- 8 Cook over a medium heat for a couple of minutes then transfer to the oven to cook until the frittata has just set, but still has a little wobble.
- 9 In the meantime, quickly make the gremolata. Finely chop the parsley and red chilli together, add the lemon zest and a good pinch of salt.
- 10 Serve the frittata in generous slices with the gremolata for spooning over.
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