Potato and leek frittata
Ingredients
2 tsp olive oil
½ potato, sliced
1 leek, chopped
4 free-range eggs, beaten
handful fresh basil leaves
Serves 2
For this recipe, I personally like to par boil my potatoes just for a couple of minutes before I start the recipe

Heat the olive oil in a frying pan. Add the potatoes and leeks and sauté them for 4-5 minutes or until they are softened.
Add the eggs and basil and gently stir around the pan until the eggs begin to set.
Carefully turn the frittata over and cook for a further minute, or until cooked through.
Transfer to a warmed plate and serve immediately with a nice green salad