3 medium potatoes
2 cloves garlic
¼ cup grated parmesan
¼ cup feta
1 tbsp finely chopped fresh thyme
Preheat the oven to 180 degrees and line a 20cm square baking tin with baking paper. Peel the potatoes and place them in a pot covered with water. Bring to the boil and then reduce to a simmer. Two thirds cook the potatoes and then drain off the water. Allow the potatoes to cool before grating and placing in a bowl. Finely chop the garlic, wash and slice the leek. Heat a pan on a low to moderate heat and then add the butter. Cook the leek, finely chopped thyme and garlic until softened but with colouring. Add the cooked leeks to the grated potato along with the eggs, parmesan and feta. Season with salt and pepper and mix well to combine. Spread the frittata in the lined tin and bake in the oven for 20-30minutes until it is cooked through. Once cooked, allow the frittata to cool a little before cutting into bite sized pieces. Serve with your favourite chutney.