POTATO & LEEK FRITTATA

I unfortunately have not had much time for cooking recently, due to an exciting new business venture that myself and Chris are undertaking. We consume our coffees on the run, my poor little puppy has been going for walks at warp speed and my kitchen is actually clean for once. I don’t like it. Therefore today’s post is a dinner from a few weeks ago, which feed Chris and myself for quite a few days. This recipe is also very appropriate considering the current discussion, as it is a very simple dish for someone super busy. You can use any vegetables that you have on hand, such as sweet potato, capsicum, onion, leek, fennel, tomatoes etc. Just make sure you add all 10 eggs and follow the cooking instructions by the letter- one minute extra in the oven makes a difference, and not a good one. 

INGREDIENTS

• 600g potatoes, peeled and cut into 4cm cubes 
• 2 garlic cloves, finely chopped
• 10 eggs, preferably free-range 
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh rosemary
• 40-60g light grated cheese or dairy-free goats or pecorino cheese

COOKING 

1. Bring a large saucepan of water to the boil. Add the potato pieces and cook for 10 minutes or until potato is just tender.  Drain well with cold water and set aside. 

2. Preheat fan-forced oven to 190 degrees celsius. Beat or whisk eggs in a large bowl or jug and add 1/2 a cup of water. 

3. Heat oil in a large, deep frying pan over medium heat. Add garlic and cook, stirring, for 2 minutes or until garlic is soft and starting to change colour. Add boiled potato, sea salt, basil and rosemary and stir for 1 minute or until well combined. Pour egg mixture evenly over the top of the potatoes. Let the frittata cook for 5 minutes or until the edges of the frittata are set and the middle is still runny. Scatter cheese over the top and bake in the oven for exactly 8 minutes. Remove from the oven and serve with a side salad of fresh vegetables. 

Serves / 4 - 6
Total Preparation time / 15 minutes 
Total Cooking time / 25 minutes 

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