Potatoes and leeks go perfectly together especially for this leek and potato omelette, excellent for lunch or as a second vegetarian dish with a side of salad. The addition of white yogurt and parsley will be a surprise for your guests and will add a touch of freshness to the dish.

Our Heart of Leek Frittata has a thin potato crust, the raised edges exposed in the oven become crispy, while the sliced leeks are a wonderful complement of sweet and delicate flavor.


2 heart of leek Sapori del Mio Orto
1 small red potato
2 tablespoons of extra virgin olive oil
6 large eggs
2 tablespoons grated Parmigiano Reggiano
¼ teaspoon garlic powder
¼ teaspoon salt
chilli flakes


Heat the oven to 180ºC.
Prepare the Leeks by slicing them into rounds, then wash them in a bowl of water then dry them with a kitchen towel.
Prepare the potato by slicing it thinly into discs.
In a skillet over medium heat with 2 tablespoons of the olive oil, begin to saute the potato wedges for about 5 minutes, then remove the potatoes from the pan and line a pie pan with about ⅔ of the potatoes. Set the extra potatoes aside.
In the same pan where you cooked the potatoes, brown the leeks for 2 minutes and then add them to the pan. At this point add the remaining potato slices.
Beat together the eggs, the grated Parmesan, the garlic powder and the salt and pour the mixture over the vegetables.
Bake the omelette for 20 minutes and garnish with red pepper flakes.

Serve it warm or cold, and for an extra touch of freshness we recommend adding a spoonful of low-fat yogurt.