potato and leek frittata

potato and leek frittata

Serves 2

2 teaspoons of nuttelex
1 leek-white part only finely sliced
1 clove garlic crushed
3 large potatoes-preferably desiree, cut into 1cm dice
Few sprigs parsley
6 sprigs of thyme
2 tablespoons of olive oil
8 eggs
handful of rocket

2 spring onions chopped
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1teaspoon sugar
1 tablespoon olive oil


Preheat oven to 200 degrees, mix potato, thyme and olive oil, put in oven to cook on non-stick baking tray, should take around 10 to 15 minutes-bake until crispy. Melt nuttelex, add leek and garlic and cook gently until leek is soft, put into 25cm oven dish, add 2/3 of the cooked potatoes on top of the leek mix, whisk up the eggs and parsley and pour on top of the potato mix, and cook for around 10 minutes, or until cooked, for the dressing blend all of the ingredients until smooth, when frittata is cooked remove from oven top with remaining crispy potatoes, rocket and the dressing on the top, serve with a side salad.