Fennel Seeds 60g

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.