Leek and cheddar frittata
This frittata makes a fantastic midweek dinner as it's very filling. Batch cooked baked potatoes are chopped and paired with softened leeks for a twist on a Spanish tortilla.
This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. If you are cooking this recipe outside of the meal plan, you will only need half the potatoes.
Each serving provides 515 kcal, 26.4g protein, 50.7g carbohydrate (of which 7.9g sugars), 20.9g fat (of which 8.6g saturates), 9.2g fibre and 0.86g salt.
Ingredients
For the batch-cooked baked potatoes
- 8 large potatoes (or, if the potatoes are smaller, about 1.2kg/2lb 10oz in total)
- 2 tsp vegetable oil
For the frittata
Method
To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Wash the potatoes thoroughly and dry them. Prick them with a fork and then rub the vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. Set aside.
To make the frittata, heat the olive oil in a large oven-safe frying pan over a medium heat (see the Recipe Tips if you don't know if your pan is suitable). Add the leeks and cook for 5–10 minutes or until starting to soften and turn golden. Add the potato pieces and season with plenty of salt and pepper (set aside the remaining potatoes for the other recipe in this meal plan).
Stir well so everything is combined. Pour the beaten eggs into the pan and sprinkle over the cheese. Turn the heat down to low and cook for 5–10 minutes or until you can see that the bottom of the frittata has started to set.
Meanwhile, preheat the grill to high. Transfer the frying pan from the hob to the grill to finish cooking the top of the frittata. It should take a further 5–10 minutes, or until the cheese is golden and bubbling and the frittata is totally set.
Recipe Tips
The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe.
To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible.
If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily.
Any leftovers of the frittata make a delicious lunch served cold.
If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour.