Fritatta Of Caerphilly Cheese, Leeks & Potatoes
Recipe: #27029
July 31, 2017
Categories: Breakfast, Snacks, Eggs, Leek, Potatoes, British, 5 Ingredients Or Less, Brunch, Potluck, Gluten-Free, Vegetarian, Kosher Dairy, more
"A hearty fritatta using the beautiful Caerphilly cheese from South Wales. This dish makes a great simple supper or midday snack, which only takes a few minutes to prepare and cook. It makes a particularly good party snack and is best eaten with a crisp salad and can, if desired, be served cold."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (129.7 g)
- Calories 206.3
- Total Fat - 13.2 g
- Saturated Fat - 5.6 g
- Cholesterol - 151.9 mg
- Sodium - 547.3 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.2 g
- Sugars - 0.8 g
- Protein - 12.8 g
- Calcium - 116.2 mg
- Iron - 1.2 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a non stick frying pan, sauté the leeks in the butter until softened and slightly browned. Add the potatoes and parsley and season well with salt and pepper.
Step 2
Mix gently and distribute the ingredients evenly in the pan. Sprinkle the cheese over the vegetables, then pour the beaten eggs evenly over all.
Step 3
Cook over a gentle heat for approximately 10 minutes, then place under a medium hot broiler to finish cooking the top.
Step 4
Cut into quarters and serve with a crispy green salad.
Tips
No special items needed.
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