Leek, Potato and Spinach Frittata

Leek, Potato and Spinach FrittataFirst things first, preheat the oven to 190°C/375″F/Gas 5.

Dice the potato into 1crn (1/2in) pieces and pop them into a medium to hot ovenprooffrying pan with a few glugs ofolive oil. Give them a toss every minute or so while cooking.

While they are sizzling away,wash and chop your leek by splitting it lengthways from the root end three or four times (don’t cut through
the root or the layers will come apart). Rinse the leek and then chop into finger-width pieces – the root has served its purpose now so you
can chop it offand bin it!

When the potatoes are golden brown and cooked through, throw in your leek and onion and give these a toss. l

1 thought on “Leek, Potato and Spinach Frittata

  • I can’t believe my cooking looks so good! The egg looks so yellow (good old Abel & Cole fresh eggs). What a great photographer you are, Mr Pigs. 🙂

Leave a Reply