Potato, Leek & Gruyère Frittata with Herby Green Drizzle

Fri, 20 June 2025

Vegetarian & Gluten-Free – Serves 4–6

 

Ingredients

• 1 × 500g pack microwave potatoes

• 1–1.5 leeks, halved lengthways, cleaned and thinly sliced

• 4 large eggs

• 2 tbsp crème fraîche or Greek yogurt

• 75g Gruyère or mature cheddar, grated

• 1 tbsp olive oil

• 1 knob of butter

• Salt and black pepper

• Pinch of nutmeg (optional)

 

For the herby drizzle:

• Small handful parsley, chopped

• Small handful chives or spring onion tops, chopped

• 1 tsp Dijon mustard

• Juice of ½ lemon

• 3 tbsp olive oil

• Pinch of salt

• Splash of water to loosen

 

Method

1. Microwave the potatoes according to the pack instructions. Once cool enough to handle, cut them in half or quarters.

2. Heat the olive oil and butter in a non-stick, ovenproof frying pan (approx. 23cm). Add the sliced leeks and cook over medium heat for 6–8 minutes until soft. Season lightly.

3. Add the potatoes to the pan and cook for 2–3 minutes so they take on a little colour.

4. In a jug, whisk together the eggs, crème fraîche, grated cheese, salt, pepper and a pinch of nutmeg if using.

5. Pour the egg mixture over the veg in the pan, tilting the pan slightly to distribute evenly. Let cook for 3–4 minutes on the hob to start setting the base.

6. Transfer the pan to a preheated oven at 180°C fan and bake for 12–15 minutes until just set and puffed up.

7. While it bakes, whisk or blend all the drizzle ingredients together, adding a splash of water to loosen to a drizzle consistency.

8. Let the frittata cool for 5 minutes before slicing. Serve with the green drizzle spooned or zigzagged over the top.