Leek frittata

Name: Leek frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 small red pepper; 1 small stick of leek (leek); 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Parmesan cheese; 5 Eggs (size M); 3-4 Tbsp Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 small red pepper
1 small stick of leek (leek)
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Parmesan cheese
5 Eggs (size M)
3-4 Tbsp Whipped cream

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Halve the peppers, clean and wash. Cut the pepper halves into small cubes. Clean the leek, cut in half lengthwise and wash thoroughly. Cut the leek into strips
2
Cut the potatoes into slices. Heat oil in portions in an ovenproof pan (approx. 24 cm Ø). Fry the potatoes, peppers and leek rings for about 5 minutes in each portion until golden brown. Put all the vegetables back into the pan and season with salt and pepper. Grate cheese finely. Whisk eggs and cream, season with salt and pepper. Pour evenly over the vegetables and sprinkle with Parmesan
3
Bake the tortilla in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Cut the finished tortilla into pieces