Potato, Leek & Corn Frittata

Cooking Time 20 minutes

Serves 4

INGREDIENTS

  • 3 medium red potatoes
  • 1/2 leek
  • 1 small can corn kernels (310g)
  • 1 onion
  • Olive oil
  • 6 eggs
  • 30g finely chopped parsley
  • Salt & pepper

PERFECT WITH
Red Potatoes

ALSO GREAT WITH
Blue Potatoes

INSTRUCTIONS

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Enjoy this delicious potato, leek and corn frittata this week for brunch, lunch or dinner!

  1. Cut potatoes into 1cm rings, place in a pot of cold salted water. Bring to boil then simmer for 2-3minutes, drain well.
  2. Meanwhile, heat oil in a medium pan, sauté onion and leek then add potatoes. Add drained corn, season well and finish with chopped parsley.
  3. In a large bowl whisk eggs, season, then add potato mixture.
  4. Using potato pan, clean and return to the heat with 2-3 tbsp olive oil. Once hot add egg mix. Do not stir. Shake instead to ensure veg is well spread throughout mix. Cook for 3-4 minutes until the outside edges are set.
  5. Place frittata under the grill for 2-3 minutes to finish cooking until the top is golden.

About This Recipe

Enjoy this delicious potato, leek and corn frittata this week for brunch, lunch or dinner! It is super simple and easy to make – a great option for a mid-week meal.

If you like this, make sure you try:

Potato, roast tomato & kale frittata by Nikki Heyder

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