Leek, Potato and Cheese Frittata
This is a great dish for using up left overs, a few new potatoes from last night's dinner and left over bits and pieces of cheese in the fridge. If you have some spinach and herbs feel free to add also.
SERVES
3
PEOPLE
Ingredients
2 leeks (or 2 onions if you don’t have leeks)
50g butter
100g cheese, grated (I used Coolea, a farmhouse Irish cheese)
3 large potatoes, cooked and peeled, sliced (leftovers are perfect)
6 eggs
A splash of cream
Sea salt and freshly ground black pepper
Method
Melt the butter in a 10 inch non stick ovenproof pan over a medium heat.
Add the leeks and sweat gently until soft.
Slice the cooked potatoes and add them to the pan.
Season everything well with salt and black pepper.
Whisk the eggs together with the cream and pour over the leeks and potatoes.
Scatter the grated cheese on top.
Transfer the pan to a preheated oven at 160°C and bake for about 15 minutes, until there’s no wobble in the middle.
Remove from the oven and allow to cool slightly before slicing.
Serve with a green salad. It’s a lovely versatile dish, great warm for lunch, and just as good reheated the next morning for breakfast. Any cheese you have to hand will work well here.
