Fritatta Of Caerphilly Cheese, Leeks & Potatoes

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"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 recipe yields 10 servings


  • 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 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 & Variations

No special items needed.