Potato and Leek Frittata

Great served for brunch with a tossed salad and potato crisps.

Serves 4. Cooking Time: 20 Min, Preparation Time: 10 Min

Equipment: 8 “ frying pan, No. of Vegetable Portions Per Serving: 1.

Ingredients

2 large Rooster potatoes, peeled and chopped into bite size pieces
2 leeks, washed and thinly sliced
2 tablespoons olive oil
5 large eggs, lightly beaten and seasoned
1 tablespoon chopped parsley
Salt and pepper

Method

• Heat 2 tablespoons of olive oil in the frying pan and sauté the leeks first for about 2 minutes, till soft.
• Remove leeks and set aside. Now sauté the potatoes in the rest of the olive oil until cooked, about 10-15 minutes
• Pour in the eggs, cooked leeks, chopped parsley and season. Cook for 5 - 10 minutes and finish off in the oven, or under a moderate grill.
• Serve cut in half or in thick wedges.