The Frittart
Serves 2
INGREDIENTS:
700 g potatoes
20 g butter
1 leek, sliced and rinsed
200g smoked pancetta
1 onion, diced
5 eggs
3 tbsp crème fraîche
75 g grated cheddar cheese
Chives, for garnish
sea salt and freshly ground black pepper
METHOD:
Preheat the oven to 200°C (fan).
Boil the potatoes in salted water until tender, and drain.
Brush a 23 cm springform tin with melted butter. Place the boiled potatoes in the tin, pressing them firmly with the back of a spoon or pestle into the bottom and up the sides to form an edge.
Place a frying pan over a medium and add one dessertspoon of olive oil. Tip the pancetta into the pan. Just before the bacon becomes completely crispy, add the diced onion and sliced leeks, cook for a further 5 minutes and leave to cool.
Whisk together the eggs and crème fraiche in a mixing bowl. Then add the cooked and cooled leek, bacon and onions to the egg mixture. Add half the grated cheese. Season with sea salt and freshly ground black pepper and mix. Then pour the egg mixture on top of the crushed potatoes and sprinkle the remaining cheese on top.
Bake the tart for 25 minutes until set and golden.
Garnish with chopped chives, carefully remove the springform pan, and serve.
