Individual Navan Potatoes & Fennel Salami Frittatas
Makes 4

7oz / 200g Navan Potatoes (or a floury potato of your choice)
1 tbsp Abernethy Seaweed Butter (or a butter of your choice)
3 tbsp onion, finely sliced
2 tsp chopped thyme
5 eggs, free-range and organic, if possible
1 tbsp chopped parsley
1¾ oz / 50g freshly grated parmesan
1oz / 30g Corndale Fennel Salami, chopped (or a salami of your choice)
Atlantic Seaweed salt (or salt of your choice) and freshly ground black pepper

Sprigs of thyme, to garnish
Salad, to serve

You’ll need 4 mini gratin dishes
Green salad drizzled with Broighter Gold Black Truffle Infused Rapeseed Oil (or oil of your choice), to serve

Boil potatoes in their skins until soft. Then peel and dice. Set aside.
Add the seaweed butter in to a frying pan, add the onion and thyme, sauté on a low heat for about 5-7 minutes, until the onions are softened.
In a bowl, mix together the eggs, parsley, grated parmesan, salt and pepper.
Gently stir the onions, potatoes and salami.
Brush the gratin dishes with melted butter.
Preheat the oven to 180°C/fan 160°C/gas 4 or 350°F/convection 320°C/gas 4.
Pour in the egg mixture.
Bake for about 12 to 15 minutes or until the frittata is set.
Place on a platter or board and arrange a salad and herbs around drizzled with black truffle infused rapeseed oil.