I am so going to cook frittata for dinner more often. Damn this was good.

4 medium potatoes, not peeled, cut into large dice
2 tablespoons olive oil
3 medium leeks, sliced
a few sliverbeet leaves and half a bunch of English spinach (because that’s what was in the fridge), stems discarded, sliced
100g blue cheese, crumbled
10 eggs
200mL cream
ground black pepper and salt

Cook the potatoes in the microwave
Preheat oven to 180°C
Heat the oil in a heavy oven proof pan – cast iron is fabulous for this
Fry leeks and spinach over medium heat until the leeks have softened.
Add the potatoes and cook for a few minutes.
Season with pepper and salt to taste.
Scatter the cheese on top of the vegetables.
Whisk the eggs with cream and pour into the pan.
Push the mixture down into the egg and turn down to low heat.
Cook till the egg starts to bubble and then transfer to the oven and cook until the egg is set and the top is nicely browned.

Tom has requested that next time we try fetta instead of blue cheese, which I must admit would make it more kid friendly and will no doubt be just as scrumptious. Of course there are endless variations that work in frittata – mushrooms being one of my favourites.