Ingredients

• 225g/8oz waxy potatoes, thinly sliced
• 3 tbsp olive oil
• 2 large leeks, thinly sliced
• 6 eggs, beaten
• 1 tbsp fresh parsley, chopped
• pinch grated nutmeg
• 100g/4oz Gruyère, grated
•   seasoning

Method

1. Cook the potatoes in a pan of boiling, salted water for 4-5 minutes. Drain and allow to cool slightly.
2. Heat the oil in a heavy-based frying pan over a low heat. Add the leeks and cook for about 12 minutes until softened.
3. Whisk together the eggs, parsley, grated nutmeg and seasoning. Stir the potatoes into the leeks, then pour in the egg mixture. Cook over a low heat for about 10 minutes until the eggs are almost set.
4. Sprinkle over the cheese and cook under the grill for about 2-3 minutes until the cheese melts and bubbles.

Notes