Leek & Potato Fritata

[wendy]

LEEK & POTATO FRITATA


15 g butter. 50g fresh chopped thyme
450g potatoes, sliced. 6 eggs beaten
1 tablespoon olive oil. 100ml milk
1 -2 leeks, sliced. seasoning

Bit like an omlette, the Italian fritata is baked or finished under the grill. It can be sliced and eaten hot or cold.

1. Cook potatoes in a pan of lightly salted boiling water until tender. Drain.

2. Use an oven proof frying pan or skillet and fry the sliced leeks and the thyme in the oil and butter for 4 - 5 minutes, stirring occasionally, until softened and just beginning to turn golden.

3. Sprinkle in the sliced potatoes and mix together gently.

4. Beat the eggs and milk together and pour over the leek and potato.

5. Fry gently until the base of the fritata is solid.

6. Finish under the grill [or in the oven at 190C] until golden and firm to touch.

I serve with a green saled.