Mushroom, Leek and Potato Frittatta

Mushroom, Leek and Potato Frittatta

1tbs olive oil	1 spring onion, thinly sliced
2 cloves garlic, crushed	8 eggs
400gm Nicola or new potatoes – peeled, cut into 1cm cubes	Ground pepper, to taste
500gm button mushrooms, sliced	Himalayan rock salt, or sea salt – to taste
1 large leek, sliced finely	Spring onion – extra sliced for garnish

Preheat oven to 200C/180C fan forced
Grease a 20cm x 20cm square baking dish
Heat olive oil in a large non stick frying pan. Saute garlic over medium to high heat until golden brown
Turn heat down to medium and add potato cubes. Saute 2-3 minutes.
Add mushrooms and leek slices. Saute until vegetables are softened and golden brown.
Add spring onion, stir to combine and heat through.
Remove from heat and set aside.
Beat eggs lightly in a bowl and season with salt and pepper
Add sautéed vegetables to eggs and pour mixture into prepared baking dish.
Bake in a preheated oven 20-30 minutes or until firm when touched in the middle.
Cut into slices and serve. Sprinkle with extra sliced spring onion is desired.