Leek, potato, and gruyère frittata
A whole-pan oven frittata: silky leeks, soft potato, eggs, gruyère, thyme. Slices like a cake, serves the table, eats brilliantly hot or at room temperature. The hosting recipe.
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The Method
7 steps-
1
Heat the oven to 180°C fan-forced. Bring a saucepan of salted water to the boil. Add the potatoes, simmer 5 minutes until just tender. Drain.
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2
Heat the butter and olive oil in a 24-26cm oven-safe frypan over medium-low heat. Add the leeks with a pinch of salt. Cook 8-10 minutes, stirring occasionally, until very soft and sweet but not coloured.
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3
Spread the potatoes evenly through the leeks. Drop the heat to low.
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4
Whisk the eggs and milk in a jug, season well, stir in two-thirds of the cheese and the thyme.
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5
Pour the eggs into the pan, gently shake to settle. Scatter over the rest of the cheese.
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6
Move the pan to the oven. Bake 18-22 minutes until the centre is just set with a tiny wobble — it'll firm up resting.
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7
Rest 5 minutes. Slide onto a board, slice into wedges, serve with a small bowl of dressed green leaves.
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