Snail frittata

It may come as a surprise, but snail meat is becoming ever more popular. Here it’s fried up into a frittata with potatoes, bacon and peas.

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  • 2 tbsp rapeseed oil
  • 6 new potatoes, boiled and sliced into rounds
  • 1 garlic clove, finely chopped
  • 150g/5½oz snail meat, cooked
  • 50g/1¾oz podded fresh peas, cooked
  • 4 rashers smoked streaky bacon, diced and cooked
  • 4 large free-range eggs, beaten
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh curly parsley

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