Forager's cookcard #2: Dulse

There are so many edible species of seaweed to be foraged on our shores - dulse is probably my favourite. Eat this frittata piping hot just after cooking - or let it cool, pop it in the fridge, and eat the next day.

Dulse frittata
A large handful of dulse fronds, roughly chopped
1 Onion, sliced
1 Garlic clove, grated
A small sprig of Rosemary, finely chopped
400g Cooked new potatoes, sliced
4 Eggs
Salt & pepper
Olive oil

1 Fry the potatoes in an oiled non-stick pan until they start to crisp up. Add the Dulse, onion, rosemary and garlic, then keep stirring on a low heat for a further 10 minutes.
2 Beat the eggs in a bowl. Season, then put to ones side.
3 Try to space everything out evenly in the pan, then pour in the beaten eggs. Let the frittata cook for 7-10 mins on a low heat, then pop the pan under the grill for a few minutes to cook the top.