Remove the skin from the potatoes and cut them into 1 cm cubes. Chop the shallot finely. Roast both in the oil, turning several times, until the potatoes are cooked. Season.
Stir the eggs with the mineral water. Season to taste with salt and freshly ground pepper. Cut four wild garlic leaves into thin strips and add. Pour into the potatoes and cook at low temperature.
Brush the remaining wild garlic leaves with a little oil and roast under the broiler or in a pan until crispy. Sprinkle over the frittata before serving.
Tips
As a variation, narrow strips of ham can be fried with the wild garlic leaves.
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