Frittata is perfect for every occasion: as a snack, as a starter, as packed lunch inside a bread roll.

  1. In a frying pan melt the butter with a splash of olive oil. Dice the potatoes (1 cm) and add them to the pan, cook gently for 10 minutes adding salt, pepper and dried rosemary to taste.
  2. Slice finely the leeks and add them to the pan, fry gently for 5-8 minutes. Meanwhile put the eggs in a bowl together with a pinch of salt, pepper and nutmeg. Mix them with a fork just enough to break the yolks, don’t whisk longer than that. Add the grated parmesan and mix until uniform.
  3. When potatoes are soft you can add the egg mix to the pan on a medium heat. Make sure that the mix is uniformly distributed in the pan. Cook for 6-8 minutes until frittata starts to detach from the pan and the bottom is getting golden brown. Using a plate turn frittata upside down and cook for 5-6 more minutes. Your frittata is ready it could be served warm or cold.