Leek and cheddar frittata

This Leek and cheddar 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.

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

• 2 tsp olive oil
• 500g/1lb 2oz leeks, thinly sliced
• 4 baked potatoes (see above), cut into small pieces
• 6 free-range eggs, beaten
• 100g/3½oz cheddar, grated
• salt and ground black pepper

Method

1. 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.

2. 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).

3. 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.

4. 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.

Leek and cheddar frittata