This potato frittata has all the makings of a banging meal. Protein-packed to keep you fuller for longer with tangy, creamy goats’ cheese, sweet leeks and salty pancetta. This recipe is the ultimate weekend breakfast or brunch – a meal that’ll really keep you going throughout the day. Any leftovers make a great take-to-work lunch or late-night dish straight from the fridge.
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Serves
4
New Potato
Pancetta
Leek
Garlic Clove
Fresh Thyme
Egg
Soft Goat’s Cheese
Olive Oil
Salt
Black Pepper
TO SERVE:
Green Salad
Serves
4
New Potato
Pancetta
Leek
Garlic Clove
Fresh Thyme
Egg
Soft Goat’s Cheese
Olive Oil
Salt
Black Pepper
TO SERVE:
Green Salad
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Step 1.
Bring a large pan of salted water to the boil. Cut the new potatoes into 1cm rounds. Drop into the boiling water and cook for 6 mins, then drain into a colander and leave to steam dry.
Step 2.
Meanwhile, tip the pancetta into a large, ovenproof, high-sided frying pan with a splash of olive oil set over a medium-high heat. Fry, stirring occasionally for 6-8 mins until the fat has rendered and the pancetta is crisp.
Step 3.
Halve the leeks lengthwise, wash, then finely slice. Add the leeks to the pan with the pancetta, along with another 2 tsp olive oil and a pinch of salt. Cook, stirring occasionally until the leeks have completely collapsed and softened.
Step 4.
Heat your grill to high.
Step 5.
Meanwhile, finely chop the garlic cloves and strip the thyme leaves from the sprigs. Crack the eggs into a jug and whisk well with a fork until the yolk and white are fully combined. Season with salt and a generous amount of black pepper.
Step 6.
Add the garlic and thyme to the pan with the leeks, cook for 1 min more, then tip in the potatoes. Cook, stirring for a couple more minutes, then press everything into a compact layer and pour in the beaten egg.
Step 7.
Swirl the pan so that the beaten egg is evenly coating all the filling, then dot the goats’ cheese across the top. Slide the frittata under the grill for 4-5 mins until the egg has just set with the slightest wobble in the middle. Leave until cool enough to slice and serve with a balsamic-dressed salad. Yum.
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Notes (1)
C
Caroline C.
2 months ago
Great, comforting meal. I actually made it for dinner. Instead of a grill, I put it in the oven for 15-20 minutes at 160C for a low and slow bake.
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