Our fridge has been throwing a wobbly of late. This recipe uses up some half-frozen leek and new potatoes that I found in there.

You'll need:

Half a leek, cleaned very well - no gritty bits now!, and thinly sliced
About four new (waxy) potatoes
Two eggs, beaten with some salt and pepper
A chunk of strong cheese, I used mature Cheddar, grated
Knob of butter

Also, a frying pan that you're happy to put under a hot grill.

Method:

Put a pan of water on to boil. Clean the potatoes, half if they're large, and pop in the boiling water. While they're boiling away, gently fry the leeks in the butter, in the pan you're ultimately going to put under the grill. The potatoes should take about 12-15 minutes, depending on their size. By the time they're done, the leeks should also be soft and going more translucent. Take the frying pan off the heat while you drain and deal with the spuds.

Tip the spuds out onto a chopping board, slice into thick rounds (about the width of two £1 coins) as soon as they're cool enough to handle. Add these to the frying pan, so they're evenly distributed among the leeks. Pour over the beaten eggs, and return the pan to the heat. Cook for about 5 mins or so, while you get the grill on.

Take the frying pan off the heat. Add the grated cheese over the frittata, and bung under the grill for around 5 mins - until the top is bubbling and brown. Mine looked a bit too yellow, so I chucked on a few parsley leaves to brighten things up. Serve from the pan, or, put a plate over the frying pan, and turn out so that it's cheesy side up.

Effort to taste ratio (both out of 10):
6:6

Verdict:
This was cheesy yum, on an unseasonably grey, windy day in June. Honestly tho? A few too many pans, graters and bowls for a lunchtime...