Pan-cooked potato and leek cake with Fontina

Ingredients

For 1 serving

• Potatoes250 g
• Leek100 g
• Fontina30 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Peel, wash and thinly slice the potatoes, about 2–3 mm. Trim the roots and tough green part from the leek, halve it lengthways, wash it well between the layers and slice thinly.
2. Heat the extra virgin olive oil in a non-stick pan of about 20 cm over medium-low heat, add the potatoes and leek with a pinch of salt, cover and cook gently for 15 minutes, turning carefully now and then, until the potatoes are tender.
3. Meanwhile grate the Fontina and beat it with the egg, a pinch of salt and a grind of black pepper.
4. Pour the mixture over the vegetables, spread it evenly and press down with the back of a spoon to compact the cake.
5. Cover and cook over low heat for 8 minutes, until the egg has set and the base is golden; flip it onto a plate, slide it back into the pan and brown the other side for 4 minutes, until crisp.
6. Let it rest for a minute, then cut into wedges and serve.