less than 30 mins
10 to 30 mins
Heat the olive oil in a frying pan. Add the potatoes and leeks sauté 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.
By Sophie Dahl
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