Name: Leek and potato frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 8 slices prosciutto; 4 potatoes, cooked, cut into 1cm slices; 1/2 cup (40g) grated parmesan; 3 leeks, trimmed, cut into 1cm lengths; 9 eggs, lightly beaten

Leek and potato frittata

Fluffy, golden and packed full of goodness, this beautiful leek, prosciutto and potato frittata is full of flavour and wonderful textures. Serve it sliced, hot from the oven, or cool as an on-the-go lunch box snack.

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Serves 4

Prep

15M

Cook

40M

Total

55M

Make the most of spring leeks with this hearty leek and potato frittata. Packed with tender potato, crispy prosciutto, parmesan and plenty of eggs, it’s a simple, satisfying dish that works beautifully for breakfast, lunch or a light dinner. Serve it warm from the oven or enjoy a slice cold for an easy lunchbox option.

If you love a leek and potato flavour combination, we’ve rounded up some of our favourite leek and potato soup recipes.

Ingredients

8 slices prosciutto

4 potatoes, cooked, cut into 1cm slices

1/2 cup (40g) grated parmesan

3 leeks, trimmed, cut into 1cm lengths

9 eggs, lightly beaten

Method

Preheat oven to 180°C (160°C fan-forced). Grease a 25cm braising or roasting pan. Place prosciutto on a baking tray. Bake 10 minutes, until crisp.

Place potato in a single layer over base of prepared pan. Top with prosciutto and sprinkle over parmesan. Top with leek pieces, packing snugly to sit upright. Pour egg over leek and season well.

Bake 30-40 minutes, until set and golden. Rest in pan 5 minutes before slicing into wedges to serve.

Ensure your leeks are washed thoroughly before chopping to remove any dirt that has been caught up.
Note

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