Cheese Leek and Potato Fritatta
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  Recipes & Style » Cheese Leek and Potato Fritatta
  Serving Size :: 6
  Cuisine type :: Mediteranean
  Cooking time :: 10-20 mins
  Course :: Dinner
butter, for frying
1 leek, thinly sliced
225g potatoes cooked & cooled
6 eggs
85g cheddar
1 tbsp sage, finely chopped (or 1 tsp dried sage), optional
Melt a knob of butter in a medium nonstick frying pan, then cook the leek for about 5 mins until softened. 

Meanwhile, cut the potatoes in half, then into slices about ½cm thick. 

Beat the eggs, season, stir in the cheese and sage. 
Add a little extra butter to the pan if needed and tip in the potatoes, followed by the egg mixture. Turn the heat to low, cook for 10 mins until nearly set. Place under a hot grilland  cook for a couple of mins until the top is set and golden. 

Slice into wedges and serve with a green salad

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