leek and cheddar frittata

RECIPE DIRECTION :

1. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Wash the potatoes thoroughly and dry them. Prick them with a fork and then rub the vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. Set aside.
2. To make the frittata, heat the olive oil in a large oven-safe frying pan over a medium heat (see the Recipe Tips if you don't know if your pan is suitable). Add the leeks and cook for 5–10 minutes or until starting to soften and turn golden. Add the potato pieces and season with plenty of salt and pepper (set aside the remaining potatoes for the other recipe in this meal plan).
3. Stir well so everything is combined. Pour the beaten eggs into the pan and sprinkle over the cheese. Turn the heat down to low and cook for 5–10 minutes or until you can see that the bottom of the frittata has started to set.
4. Meanwhile, preheat the grill to high. Transfer the frying pan from the hob to the grill to finish cooking the top of the frittata. It should take a further 5–10 minutes, or until the cheese is golden and bubbling and the frittata is totally set.