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Potato, Leek &
Corn Frittata

20 minutes
4
  • 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
  1. Pre-heat grill to high.
  2. Cut potatoes into 1cm rings, place in a pot of cold salted water. Bring to boil then simmer for 2-3minutes, drain well.
  3. Meanwhile, heat oil in a medium pan, sauté onion and leek then add potatoes. Add drained corn, season well and finish with chopped parsley.
  4. In a large bowl whisk eggs, season, then add potato mixture.
  5. 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.
  6. Place frittata under grill for 2-3 minutes to finish cooking until the top is golden.
Potato_Leek__Corn_Fritatta_P_CROP
Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.

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