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.
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.