Potato and leek frittata with farmhouse cheese

4 people, lunch · Preparation: 20 min · Cooking: 40 min · Resting: 5 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Saucepan, 26 cm ovenproof frying pan, colander

Ingredients

• 500 g waxy potatoes, peeled weight
• 300 g leeks, trimmed weight
• 6 eggs, size M
• 100 ml semi-skimmed milk
• 100 g grated Dutch farmhouse cheese (boerenkaas)
• 20 ml rapeseed oil
• 2 g salt
• 0.5 g ground black pepper
• 1500 ml water for boiling

Method

1. Preheat the oven to 180 °C, conventional top and bottom heat. Slice the potatoes 4 mm thick. Wash the leeks carefully between the leaves and cut into thin rings. Bring the cooking water to the boil while chopping.
2. Add the potato slices to the boiling water and simmer for 8 minutes until almost tender. Drain and let the steam escape.
3. Heat the oil in the ovenproof pan and cook the leeks over a medium heat for 8 minutes, stirring. Meanwhile, whisk the eggs with the milk, cheese, salt and pepper.
4. Spread the potatoes over the leeks and pour in the egg mixture. Bake for 20–24 minutes. The centre must be completely set: no liquid egg should be visible when the pan is moved gently. Bake a few minutes longer if needed.
5. Remove the pan with oven gloves; the handle stays hot too. Rest for 5 minutes, then cut into four wedges.