Potato Frittata ( Spanish Omelette )

This dish is great because it makes such a healthy, filling lunch or brunch. I love how versatile this dish is as well. You start with the base then simply add your favourite combinations and change the dish every time you have it!

Potato Frittata

Serves: 4

Ingredients

• 250g waxy potatoes, thinly sliced

• 3 large eggs

• 50ml milk

• 25g grated cheddar cheese

• olive oil

• few sprigs thyme, leaves removed

Add-ins

• 150g leek, sliced

• 2 small garlic cloves, minced

• 50g bacon, chopped

• 50g sun-dried tomatoes, sliced

• 50g chanterelles, roughly chopped *

• rocket, to serve

Method

- Cook the potatoes in salted boil water for 1 minute then drain and let them steam dry for a few minutes.

- Meanwhile, fry the add ins in a separate pan with some more olive oil. Once most of the water is removed and everything has softened, remove from the heat and set aside.

- Heat the oil in a frying pan and add the potatoes once hot. Cook for 5 minutes, flipping the slices halfway. Add in the add-ins. ( that's confusing ).

- Whisk the cheese, eggs and milk and black pepper ( make sure to use a lot! ). Pour it over the potatoes and let everything cook for about 5-10 minutes. I removed mine from the heat when it looked golden around the edges and I could really smell it.

- While it cooks, heat the grill on a medium heat. You can sprinkle over some more cheese if you like.

- Pop the pan under the grill and cook until lightly coloured and fully baked on top.

- Serve with hot sauce or ketchup and rocket. Or eat it plain!