6 medium to large yellow potatoes
8 large eggs
1 large leek (or sub with cooking onions)
2 vine tomatoes (or more if required)
2 cups of grated sharp cheddar cheese
½ cup Grainy Dijon mustard
½ cup horseradish (not the creamy one)
Salt & pepper
1 tbsp of butter
Extra Virgin Olive Oil (XVOO) as required
Makes enough for eight to 10 people (Depending on the size of your potatoes)
Wash and clean potatoes (removing eyes and cuts) do not peel. Dry with paper towel. Place in microwave and cook until soft (usually about 6 – 7 minutes on high, depending on the microwave) – should just be able to squeeze and feel soft. Remove from microwave, split in half to cool and set aside.
Cut leeks so that most of the dark green is removed. Then cut in half down the length. Starting and the root end remove the root and discard. From the root end cut across the leek as finely as possible creating moon shape halves. As you get closer to the darker section remove the outer leaves as they can be tough. Heat a 10” non-stick frying-pan (you may need to increase the size depending on how large your potatoes are), add butter and a little XVOO. When the pan is hot add the leeks and cook on a medium heat until just starting to brown. Set aside on a plate to cool (these will be added to the egg mixture later so need to be cooled)
In a large bowl add the eggs, the dijon, the horseradish, salt and pepper (I have been known to add some fresh rosemary and chopped chives, but that is optional). Whisk until the mixture is fully blended (I use an old hand held egg beater)
Preheat oven to 350deg F, 150 C
Placing the halved potatoes face down on a chopping board (helps with the cutting) slice, as thinly as possible across the potato. Season the potatoes with salt & pepper and Italian seasoning. Mix together to separate the potato pieces as best as possible. (it is ok if they break) Heat the previously used pan with olive oil (about ¼ cup xvoo) and when hot add the potatoes. Turning frequently into the olive oil – let the xvoo absorb into the potato. Try the mixture and, if necessary, add salt & pepper. (better not to add too much as it can’t be removed once it is in the mix).
Slice the tomatoes.
Add the now cooled leeks to the egg mixture and combine
Add the potatoes to the egg mixture, stir to combine and return the mixture to the frying pan without delay (the hot potatoes start cooking the egg mixture as they combine)
Cover the pan mixture with a generous amount of the grated cheese (the objective is to create a layer of cheese that can ‘float’ the tomato slices – allowing the moisture from the tomatoes to evaporate, rather than making the Frittata wet)
Starting at the outer edge, gently place the tomato pieces around the Frittata working your way to the center. Grate a little more cheese lightly over the tomatoes.
Place the whole frying pan into the oven. Cook for 30 minutes. + or –
When removing the pan from the oven be very careful the handle will be extremely hot. Use oven gloves and make sure you place it where no one will accidentally grab the handle.
Remove from the oven when cooked (check by gentle shaking the pan – the egg mixture should be set). Dust with smoked paprika while still hot and set aside to cool.
Removing from the pan
When completely cool, work a soft spatula around the outside edge. You should be able to see the Frittata lift a little. Place a plate over the pan and turn upside down. The Frittata should drop onto the plate. Then place another plate on top of the Frittata and turn the right way up. The Frittata is best served warm.
It can be refrigerated and kept for a few days or frozen. Reheat in a microwave or oven as required. It actually improves by reheating.