Method

• Preheat the oven to 180 degrees and line a 20cm square baking tin with baking paper
• Peel the potatoes and place them in a pot covered with water
• Bring to the boil and then reduce to a simmer
• Two thirds cook the potatoes and then drain off the water
• Allow the potatoes to cool before grating and placing in a bowl
• Finely chop the garlic, wash and slice the leek
• Heat a pan on a low to moderate heat and then add the butter
• Cook the leek, finely chopped thyme and garlic until softened but with colouring
• Add the cooked leeks to the grated potato along with the eggs, parmesan and feta
• Season with salt and pepper and mix well to combine
• Spread the frittata in the lined tin and bake in the oven for 20-30minutes until it is cooked through
• Once cooked, allow the frittata to cool a little before cutting into bite sized pieces
• Serve with your favourite chutney