Potato and goat's cheese frittata

6-8 new potatoes, scraped
200g (7oz) leeks, thinly sliced
¼tsp chilli flakes
3tbsp sunflower oil
30g (1oz) butter
6 eggs, lightly whisked
Splash of milk
100g-150g (3½oz-5½oz) soft goat's cheese
Sea salt and freshly ground black pepper

Preheat the grill to high. Cook the potatoes in boiling salted water for 10-15 minutes. Drain, cool, then slice thickly.

Melt the oil and butter together in a frying pan, about 24cm (9½in) in diameter (or use 2 small pans), over a medium heat. Add the potatoes and fry each side for 3 minutes until golden. Remove and put to one side.

Sweat the leeks and stir until softened, but not coloured, then add the potatoes and chilli flakes and mix gently.
Stir the milk into the whisked eggs. Pour over the potatoes and leeks, crumble over the cheese, then season with salt and pepper, and heat for about 4 minutes on a medium heat until bubbling.

Put under the grill about 20cm (8in) from the heat source for 3-5 minutes until puffed up and golden. Serve hot, straight from the pan.

Source