Leek, Potato & Spinach Frittata
"This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly."
photo by Kathy228
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
directions
- Pre-heat your grill/broiler.
- Dice the potato and par-boil for approx 5 minutes.
- While the potato is cooking, chop the leek and onion.
- Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
- Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
- Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
- To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
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Reviews
-
I always have these ingredients on hands, plus herbs...easy busy day dinner, thanks Wendy-Bob -
Delicious. But how could it miss with all those good ingredients? I used three eggs and did not peel my potatoes. I also made it as suggested, broiling it for a couple of minutes.I will make this again with my own tweaks; peppers, a little tomato, etc. Thanks Wendy-Bob.
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
