3 tablespoons of olive oil (can also use the same amount of
butter)
Quarter teaspoon each of basil and oregano
Salt and pepper
BACKGROUND, HINTS AND TIPS
We used leftovers from a ham joint so we cut it up into cubes. If
you are using pre-sliced ham then simply cut it into mouth sized
bits.
When you whisk the eggs, do it gently with a fork for about 30
seconds. Just long enough the mix up the whites and yolks.
PREPARATION
Lightly wash the mushrooms then slice them into
smallish pieces.
Remove the pith and seeds from
the sweet pepper then chop into small pieces.
Finely slice the leek.
Chop the tomatoes into smallish pieces discarding any
harder pith parts.
Grate the cheese.
Top and tail the garlic, remove the skin and finely chop.
Lightly break up the eggs with a fork and stir in some
salt and pepper seasoning, the chopped garlic, basil and
oregano.
Cut the ham into small chunks.
Peel the potatoes then chop each into four equal pieces.
COOKING LEEK AND POTATO FRITTATA
1.
Place the potatoes in lightly boiling water for 20 minutes.
When the potatoes are cooked drain the water and leave the
potatoes to dry off for a few minutes. Slice the potatoes
into roughly ½cm slices.
2.
Place 2 tablespoons of the olive oil in a frying pan and fry
the sliced potatoes for about 10 minutes until they start to
colour. Place them to one side for use in step x below.
3.
Add the remaining olive oil, leeks, tomatoes, mushrooms,
sweet pepper and ham to the frying pan and fry on a medium
heat for 12 minutes. Turn the ingredients frequently to
ensure even cooking.
4.
Cover the vegetables in the pan with
the sliced potatoes and then pour the eggs evenly over them.
Keep the heat on the low side, the frittata should be cooked
through and nearly set on the top after about 20 minutes.
5.
Heat the grill and place the frittata under it for a few
minutes until the top is set.
6.
Sprinkle the grated cheese over the top of the frittata and
place under the hot grill again for about three minutes
until the top of the frittata is a light golden brown.
To serve the frittata simply cut it into three or four
slices and serve hot.
It will keep in the fridge for a day and this makes it
ideal for eating cool at breakfast the next day - it tastes
fantastic cold as well as hot.
SERVE WITH?
It's fine to serve it by itself because it has vegetables, ham and
eggs all in the ingredients. Crusty bread or baked beans turn it
into a large meal.