Potato and leek frittata
By James Tanner
From Ready Steady Cook
Method
Heat the olive oil in a frying pan. Add the potatoes and leeks sautΓ© them for 4-5 minutes or until they are softened.
Add the eggs and basil and gently stir around the pan until the eggs begin to set.
Carefully turn the frittata over and cook for a further minute, or until cooked through.
Transfer to a warmed plate and serve immediately.
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