Linda Tubby's New Potato and Soft Goat's Cheese Frittata
Over a year ago
1,895 views
Ingredients
- 6-8 new potatoes, scraped
- 200g leeks, thinly sliced
- ¼tsp chilli flakes
- 3tbsp sunflower oil
- 30g butter
- 6 eggs, lightly whisked
- Splash of milk
- 100-150g Welsh soft goat's cheese
- Sea salt and freshly ground black pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
A light lunch that tastes even better than it looks.
Method
-
1
Preheat the grill to high. Cook the potatoes in boiling salted water for 10-15 minutes. Drain, cool, then slice thickly.
Melt the oil and butter together in a frying pan, about 24cm (9½in) in diameter (or use 2 small pans), over a medium heat. Add the potatoes and fry each side for 3 minutes until golden. Remove and put to one side.
Sweat the leeks and stir until softened, but not coloured, then add the potatoes and chilli flakes and mix gently.
Stir the milk into the whisked eggs. Pour over the potatoes and leeks, crumble over the cheese, then season with salt and pepper, and heat for about 4 minutes on a medium heat until bubbling.
Put under the grill about 20cm (8in) from the heat source for 3-5 minutes until puffed up and golden. Serve hot, straight from the pan.
Chef's Tips
Serve this frittata with a tomato and green leaf salad, or just a big bunch of fresh crunchy watercress
Similar Recipes
View all similar
Comments (0)