Potato, Leek &
Corn Frittata

20 minutes
  • 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.
Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.

Other Recipes You May Like


Potato & Leek Soup Cut onion into small dice, crush garlic. Cut ... View Recipe


Nola's Hot Potato Bake Finely chop onion, chorizo and sun-dried ... View Recipe


Potato & Chickpea Tagine Pre-heat oven to 180c. Heat oil in ... View Recipe


Fried Potato with Mushroom Prick potatoes twice with a fork both ... View Recipe