Method
1
Preheat oven to 190C or 170C fan. Heat oil in a large, ovenproof non-stick frying pan on medium. Add potato and cook, stirring, for 5 mins, until just tender. Add leek and cook, stirring, for 2 mins, until softened.
2
Whisk together eggs and cream and season well. Pour over potato mixture and stir to combine. Crumble over gorgonzola cheese.
3
Transfer to oven and bake for 10 mins, until frittata is set and golden. Cut into bite-size pieces and serve hot, warm or cold.
Eggs are symbols of rebirth during Easter celebrations, and I remember eating lots of Mamma’s frittata as a child. This is a fancier version than my mum would make, and she’ll probably ask me for the recipe.
Ingredients
2 tbsp Extra Virgin Olive Oil
300 g Desiree potatoes - Peeled and grated
1 Leek - Well washed and finely chopped
3 Eggs
½ cup Pure cream (125ml)
50 Gorgonzola cheese - Crumbled
Ingredients
2 tbsp Extra Virgin Olive Oil
300 g Desiree potatoes - Peeled and grated
1 Leek - Well washed and finely chopped
3 Eggs
½ cup Pure cream (125ml)
50 Gorgonzola cheese - Crumbled
