Frittata of leeks and ham

Name: Frittata of leeks and ham
Yield: Serves 6-8
Cuisine: French
Ingredients: 125 g grated cheese, plus extra for sprinkling; freshly chopped thyme, rosemary, chives or parsley, plus extra for garnishing; 3 tbsp olive oil; 250 g new potatoes, scrubbed, dried and thinly sliced lengthwise; 1 leek, cleaned and thinly sliced; 2 tsp mustard; 8 eggs; 1 tsp salt; 2 slices ham, cut into thin strips; 1 tbsp flour; splash of Tabasco; 100 ml cream; 1 tbsp butter

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Abundantly strewn with fresh herbs, a frittata makes a generous snack to serve with drinks: I am no purist and I like to stack it up with tons of flavour. Allowed to cool and wrapped in foil, it is also the best picnic dish.

Ingredients

3 tbsp olive oil
250 g new potatoes, scrubbed, dried and thinly sliced lengthwise
1

Europe
France
Snack
Starter
Mediterranean

Method

Heat half the oil in the pan and fry the potatoes, turning often, for about 15 minutes, until golden and tender. If you prefer, you can do this in a small roasting dish in the oven heated to 200°C (180°C fan) for 30 minutes.

Remove the potatoes from the pan. Add a splash more oil and the butter and cook the leek, seasoning lightly, for about 5 minutes. Add the ham and cook for 2 minutes