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