Lucas and Lizzy came for dinner, so you made-up a recipe using Dandelion and whatever you had in the cupboard.
It turned up to be a cross between a spanish vegetarian Paella and a frittata, therefore the name, Paellata.
4 cups of Dandelion leaves, chopped
1 cup of rice
1 onion, chopped
3 cloves of garlic, chopped finely
6 medium potatoes, sliced
a little bunch of basil, chopped
salt and pepper to taste
Preheat the hoven to 200 degrees celsious. Part boil the sliced poataoes and rest aside. Cook the rice and rest aside. Beat in a bowl the eggs, mix in the chopped Dandelion, the basil and a little bunch of rock salt.
In a large frying pan saute’ the onion in a little olive oil. Add the potatoes and cook through.
Add the rice and cook through.
Transfer the mixture to a large baking dish, add the egg and Dandelion making sure the liquid spread all over the dish.
add the chopped garlic on the top. Bake for 10 /15 minutes untill the egg is cooked.
Serve hot with a nice red wine.