Potato and Fennel Frittata (torta)
Ingredients - 4 potatoes (pre-cooked and sliced), 2 fennel bulbs (sliced), 1 leek (sliced), 1 tspn garlic (crushed), 1 tbsp fennel seeds, 20 ml olive oil, salt, pepper, 8 eggs (beaten).
Method – Sauté leeks, fennel, garlic, and fennel seeds in the olive oil until softened. Add the sliced potatoes and seasoning. Mix these vegetables into the beaten eggs. Carefully pour into a pan. Cover and cook low heat on the stove (torta) or bake (frittata) at 140 C until just set. Cool before slicing (Best served warm or room temp).
Add fennel seeds to homemade pickles, rustic fisherman style soups or braised root vegetables.
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