Vintage Cheddar and seaweed frittata

If you’re looking for a summer snack suitable for dining al fresco, then this vintage Cheddar and seaweed frittata is the one for you! The salty sea vegetables pair beautifully with a cold glass of white wine and crispy salad for the ultimate posh picnic. ‘This recipe pays homage to Cornwall’s beautiful beaches,’ says chef Lee Westcott. ‘I love to cook with freshly harvested Cornish seaweed as it is full of vitamins, minerals and protein.’

Ingredients (serves 6)

5 medium Jersey Royal potatoes
9 medium eggs
5 tablespoons yoghurt
2 garlic cloves, finely chopped
2 sprigs of fresh thyme
30g chopped fresh chives
1 small onion, peeled and diced
30g Cornish harvested seaweed, washed and soaked in water for 30 minutes before using
3 sheets of dried nori, soaked in water for 2 minutes, before using
1 pinch of turmeric
1 large pinch of onion seeds
80-130g Davidstow 3 Year Special Reserve Vintage Cheddar, for sprinkling

Method

Preheat a fan assisted oven to 160°C. Cover the potatoes in olive oil, then add the garlic and thyme. Cook slowly until soft.

Once cooked, allow the potatoes to cool in the oil at room temperature. Drain 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 pan on a low temperature to ensure it doesn’t overcook.

Sprinkle the onion seeds, chives and grated Davidstow Cheddar over the top of the mixture. Now place into the preheated 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 courtesy of Davidstow.