Leek and potato frittata recipe
This recipe makes a great lunch or picnic. It can be served hot or made in advance and served at room temperature. You'll need 6 eggs which children can take in turn cracking.
- 2 tablespoons olive oil
- 1 potato, finely diced
- 1 leek, chopped
- 6 medium free-range eggs
- 100g Cheddar cheese, grated
- 2 tablespoons roughly chopped fresh flat-leaf parsley (optional)
- Salt and freshly ground black pepper (optional)
- Salad, to serve
Heat half the oil in a non-stick frying pan and saute the diced potato over a medium heat until golden. Transfer the potato to a plate lined with kitchen paper.
Add the remaining oil and the chopped leek to the pan. Fry over a gentie heat for 5 minutes.
Meanwhile, in a separate bowl, beat the eggs, then mix in the cheese and parsley (if using). Season.
Preheat the grill to high.
Return the potatoes to the pan and pour over the egg mixture. Cook over a medium-low heat for about 5-8 minutes until the bottom of the frittata is cooked through but the top still runny.
Place the frittata under the grill for 5 minutes or until the top is brown and the centre is cooked through.
Remove, leave to cool for 2 minutes, then cut into slices and serve with salad.
Variation: Add 90g of diced, cooked chorizo to the egg mixture.