Leek Potato Lemon Thyme Frittata

Ingredients

• 60g butter
• 2 leeks, white part only, halved lengthwise, thinly sliced
• 2 cloves garlic, crushed
• 8 sprigs lemon thyme, leaves picked
• 2 large desiree potatoes, peeled, cut into 2cm pieces
• 1/4 cup flat-leaf parsley, chopped
• 40g (1/2 cup) finely grated parmesan
• 8 eggs
• rocket, to serve
• chargrilled vegetables (optional), to serve
• 2 spring onions, trimmed, roughly chopped
• 2 tbsp flat-leaf parsley, chopped
• 2 tsp white balsamic vinegar (see note)
• 2 tsp lemon juice
• 1 tsp caster sugar
• 60ml (1/4 cup) olive oil

Method

1. To make spring onion dressing, process all the ingredients in a food processor until combined. Season with salt and pepper. Makes 80ml (1/3 cup).
2. Preheat oven to 200C. Melt half the butter in a 24cm ovenproof frying pan over medium heat. Add leeks and garlic, and cook, stirring occasionally, for 10 minutes or until leeks are soft.
3. Meanwhile, melt remaining butter in a large frying pan over medium–high heat. Add thyme and potatoes, and cook, turning, for 5 minutes or until golden. Using a slotted spoon, remove potatoes and drain on paper towel. Add half the potatoes to the leek mixture and season.
4. Place parsley, parmesan and eggs in a bowl and whisk to combine. Pour egg mixture over leek mixture and stir gently to combine. Transfer the pan to the oven and bake for 15 minutes or until frittata is firm but still slightly wobbly in the centre (it will continue to cook).
5. Scatter with reserved potatoes and rocket, if using. Drizzle with a little spring onion dressing and serve with remaining dressing and chargrilled vegetables, if using.