Leek, potato and cheddar frittata

I love to use combinations of vegetables that work together and happen to be in season. Leeks and
potatoes have always been a match made in heaven and they are both at their best at the moment. Instead of using them to make one of my all time favorite soups, I have chosen to use them in this very easy lunch/supper dish.

Frittata is just the Italian word for omelette. That is what this dish is. The up side being that you don’t have
to be skilled in the omelette making department! This dish starts off with everything in a frying pan and ends
with a quick grilling so that you don’t have to worry about the egg being cooked on the outside but still raw
on the inside.

It makes a speedy and nutritious meal that all the family will love. It can be served warm, with some
stir fried broccoli or roasted vegetables. Or you could make it in advance and simply eat it as you would eat a quiche, with salad and some nice crusty bread.

Leek, potato and cheddar frittata

Serves 1 family


  • 1tbsp olive oil
  • 25g butter
  • 2 leeks sliced into discs
  • 10 new potatoes pre-cooked and sliced
  • 50g strong cheddar
  • 6 to 8 eggs


  1. Start by frying the leeks in the olive oil and butter on a gentle heat until they are softened. This will
    take between 10 to 15 minutes.
  2. Add the cooked new potatoes and fry for a further 2 minutes. Season with salt and pepper.
  3. Now pre-heat your grill.
  4. Mix the eggs in a bowl and season.
  5. Pour into the frying pan and let the egg mixture cook on a medium heat until the frittata begins to set. This will take about 10 minutes. Don’t rush it and do turn the heat down if it cooks too quicky as you do not want the eggs to brown too much.
  6. Add the grated Cheddar cheese before placing the pan under the grill to finish off cooking. It will need
    to be watched as it will not take long, a further 5 minutes at the most.

This is a dish that once you have cooked it a couple of times, you will return to it time and again. I often add
chorizo to my frittatas as I love it and it works so well with eggs and potatoes.

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