- butter, for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 leek, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 225g potatoes cooked and cooled (about 1-2 medium size ones)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 tbsp sage, finely chopped (or 1 tsp dried sage), optional
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.