Potato and Leek Frittata
Rinse, peel and thinly slice the potatoes. Heat the oil in a large skillet and sauté the potatoes for about 10 minutes. Season with salt and pepper.
Rinse the leeks and slice thinly. Beat the eggs until frothy and season with salt and pepper. Distribute the potatoes and leeks in a well-greased, rectangular baking dish and pour the eggs on top.
Bake in an oven preheated to 200°C/180°C convection/gas mark 3 (approximately 400°F/350°F convection) for 35-40 minutes. Remove from the oven and allow to cool slightly. Cut into squares, garnish with fresh parsley and serve.