Leek and cheddar frittata
This delicious leek and cheddar frittata is perfect for a quick meal, packed with flavour and easy to make.
Equipment
- oven-safe frying pan
Ingredients
For the batch-cooked baked potatoes
- 8 large potatoes or 1.2kg/2lb 10oz in total for smaller potatoes
- 2 teaspoon vegetable oil
For the frittata
- 2 teaspoon olive oil
- 500 g leeks thinly sliced
- 4 baked potatoes cut into small pieces
- 6 free-range eggs beaten
- 100 g cheddar grated
- salt to taste
- ground black pepper to taste
Instructions
Make the baked potatoes
- Preheat the oven to 220C/200C Fan/Gas 7. Wash the potatoes thoroughly and dry them. Prick them with a fork and then rub the vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. Set aside.
Make the frittata
- Heat the olive oil in a large oven-safe frying pan over a medium heat. Add the leeks and cook for 5–10 minutes or until starting to soften and turn golden. Add the potato pieces and season with salt and pepper.
- Stir well so everything is combined. Pour the beaten eggs into the pan and sprinkle over the cheese. Turn the heat down to low and cook for 5–10 minutes or until you can see that the bottom of the frittata has started to set.
- Preheat the grill to high. Transfer the frying pan from the hob to the grill to finish cooking the top of the frittata. It should take a further 5–10 minutes, or until the cheese is golden and bubbling and the frittata is totally set.
Notes
This frittata is great served warm or cold and can be enjoyed at any time of the day.
Nutrition
Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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