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.
Prep time
10 mins
Cook time
10mins
Serves
4-6
Difficulty
Easy
- 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)
- Freshly ground black pepper (optional)
- Salad, to serve
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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.
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Add the remaining oil and the chopped leek to the pan. Fry over a gentie heat for 5 minutes.
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Meanwhile, in a separate bowl, beat the eggs, then mix in the cheese and parsley (if using). Season.
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Preheat the grill to high.
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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.
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Place the frittata under the grill for 5 minutes or until the top is brown and the centre is cooked through.
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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.
Adapt this recipe for weaning
Frittatas work well as a finger food for babies, to get them used to the texture of egg. Make in a mini muffin tin or cut into long strips for baby to hold. Serve with some veggie sticks, strips of bread and a dip like our Beetroot Hummus.
