Potato and leek frittata with farmhouse cheese
Thin potato slices give this frittata substance, while gently cooked leeks add flavour. The oven does the final part; there is no need to turn the filled pan over.
Potatoes, eggs and farmhouse dairy products feature in the regional produce described by Visit Flevoland. Here they come together in an original frittata inspired by the farm shop.
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
- 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.
- Add the potato slices to the boiling water and simmer for 8 minutes until almost tender. Drain and let the steam escape.
- 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.
- 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.
- Remove the pan with oven gloves; the handle stays hot too. Rest for 5 minutes, then cut into four wedges.
Storage
Cool leftovers within 2 hours, keep covered at 4 °C and eat within 2 days. Reheat a stored portion only once, until steaming hot throughout.
Allergens
Contains egg and milk.
An original dish inspired by Flevoland produce, not a traditional Flevoland frittata. Not test-cooked by the editorial team. Allow about 40 minutes cooking time in addition to preparation and 5 minutes resting.