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Recipe of the Month: Cheese, Potato and Leek Frittata

Serves 6, Takes 25 minutes, 276 calories per serving

This is a perfect spring time dinner meal, served with a nice side salad and a glass of white wine.

All ingredients can be found in the shop

Swap the spring greens for Purple Sprouting, Kale or leek if preferred

Cheddar, Potato & Leek Frittata


  • 2 tbsp olive oil

  • 300g baby potatoes, dried and sliced into 5mm rounds (Boil these first, not included in cook time)

  • 175g cheddar cheese

  • 200g leeks, sliced into 5mm rounds

  • 1/2 - 1 red chili to taste, finely sliced (Optional)

  • 8 eggs

  • 100g cherry toms, halved

  • Parsley, chopped finely (Optional)

  • Salt & Pepper

  1. Heat 1 tbsp oil in a medium ovenproof frying pan (about 24cm). Fry the potatoes for 5 mins, tossing occasionally until golden and starting to crisp - transfer to a plate

  2. Preheat your grill to medium-high

  3. Add the remaining oil to the frying pan and soften the leeks and chili (if using).

  4. Return the potatoes to the pan

  5. Whisk together the eggs in a bowl, season well, then pour over the veg. Swirl the eggs around the pan for about 2 mins, then sprinkle the cheese over the top, try to pull some leeks so they poke out the top.

  6. Place the tomato halves over the top as well

  7. Grill for 5-6 mins until risen, golden and set (longer if required)

  8. Loosen the edges from the pan and slide onto a chopping board and cut into wedges, sprinkle some parsley if wanted

  9. Server with whatever you want, or pop into the fridge for later (good for a day or two)

Leave any comments if you change ingredients or have any tips!

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