Leek and potato fritada

Leek and potato fritada

Fritada di prassa

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Traditionally served as part of a dairy meal, especially during Passover, this simple fritada from Thessaloniki is very light and easy to prepare.

Ingredients

Quantity Ingredient
450g leeks
1 medium potato
3 large eggs
3 tablespoons olive oil
75g freshly grated parmesan or kefalotyri cheese
2 tablespoons finely chopped flat-leaf parsley
grating of nutmeg
salt
freshly ground black pepper

Method

  1. Trim the ends off the leeks, then slice thinly, including some of the dark green parts. Steam for 10–15 minutes or until the leeks are very tender. When cool enough to handle, squeeze out as much liquid as you can.
  2. Meanwhile, cook the potato in plenty of lightly salted boiling water until tender. Drain and, when cool enough to handle, peel and then mash with a potato ricer. Add the leeks, eggs, olive oil, 50g of the grated cheese and parsley. Season with nutmeg, salt and pepper and mix well.
  3. Pour into a well-oiled shallow baking dish. Sprinkle over the remaining cheese. Bake in a preheated 180°C oven for 40–45 minutes or until the top is golden brown. Serve hot.
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