THIS IS MY VERSION OF A SPANISH OMELETTE. NOT ONLY IS IT EASY TO MAKE AND DELICIOUS, IT IS ALSO VERSATILE AND A GREAT STANDBY ANY TIME OF THE DAY. ADD CHOPPED HAM OR SAUSAGE, OR ANY EXTRA COOKED VEGETABLES YOU MAY HAVE IN THE FRIDGE. IF USING ROSEMARY, TRY TO FIND THE SOFTER, WEEPING OR TRAILING ROSEMARY, WHICH IS NOT AS TOUGH AS THE STANDARD SHRUB. SOME COUNCILS GROW THIS ROSEMARY IN THE MIDDLE OF ROUNDABOUTS (HINT HINT).
Ingredients
POTATO AND LEEK FRITTATA Prep time: 5 minutes Cook time: 35 minutes Total time: 40 minutes Serves: 4
10 eggs ½ cup milk or cream salt and pepper 1 tablespoon olive oil 2 leeks, sliced 200 g cooked potato 3 sprigs thyme 1 sprig rosemary, finely chopped (optional) 50 g parmesan cheese, grated
Method
Preheat oven to 200C. Grease a 20 cm × 20 cm ovenproof dish. 1. Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside. 2. Heat olive oil in a frying pan over medium heat. Cook leek, stirring occasionally, for 5 minutes until it softens. 3. Combine cooked potato, leek, herbs and most of the cheese in the prepared dish. Pour egg mixture over the top, making sure the vegetables are completely covered. If not, add a few more eggs and mix with a dash of milk. 4. Sprinkle with remaining cheese and cook in oven for 30 minutes. To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again. 5. Allow to rest for 10 minutes before cutting. *** Throw in a handful of diced ham for added flavour. www.peninsulakids.com.au
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