Sweet Potato and Leek Fritatta

  • Our Recipes
  • Customer Recipes
  • Submit Recipe

Serves 4-6

  • 500gms Sweet Potato
  • 1 bunch Organic Soup Leeks or 2 Stewing Leeks
  • 4 tbsp Corn oil or Olive oil
  • 4 eggs
  • ½ Tea cup Milk (and a splash for luck!)
  • 2 tbsp chopped Parsley
  • 125gms grated cheddar (Gruyere is tastiest but cheddar is always to hand)

Peel your potatoes and cut in pieces (size of a square of chocolate is good). Then cook your potatoes either in the microwave or boil until nearly soft. Season well with plenty of pepper and salt and keep warm.

Trim, wash and thinly slice all of the leeks including the green tops. Beat the eggs in a bowl with the milk, season and stir in the parsley and cheese.

Now to get cooking

Heat the oil in a large frying pan and when it is hot add the leeks.

Turn down the heat a little and cook the leeks until soft, add the potatoes and fry and stir occasionally until all is getting slightly golden. At this point pour in the egg mixture and allow to cook and colour on the bottom without stirring. When nice and golden on the bottom-you can take a peek to check-place the pan under a preheated grill and toast it until all puffed up and golden on top.

Serve in big wedges immediately.

When you have made this successfully you can adapt this recipe to suit the ingredients you have in the fridge.

Ingredients available from our shop

Back to Recipes     Print Recipe     Send to a Friend
Popular

Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.