Ingredients

• 10 whole eggs
• 3 potatoes approx 400g - 14oz
• 1 leek
• 4 scallions (spring onion)
• 1 handful of parsley
• 1 clove of garlic
• 1 cup grated Parmesan
• 1 cup ricotta cheese
• Olive oil
• Salt & pepper

Steps

• Step 1

  Peel the potatoes and place them in a saucepan covered in cold water. Turn on heat and simmer until cooked through.

• Step 2

  Wash the leek under running water green side down, trim off the green end and the root end. Cut into quarters lengthwise and slice finely.

• Step 3

  Crack ten eggs in a mixing bowl, add half the Parmesan cheese (keep some for later) plus salt and pepper.

• Step 4

  Chop the parsley and add to eggs, whisk well.

• Step 5

  Place an oven proof nonstick frying pan on high heat with a little olive oil.

• Step 6

  Add to the pan the chopped leek and gently sweat.

• Step 7

  Add one grated clove of garlic.

• Step 8

  Slice up the scallions (spring onions) finely. Add to leek mixture.

• Step 9

  Once the potatoes are cooked, remove them from water and slice them.

• Step 10

  Add the still hot sliced potatoes to the egg mixture and gently mix.

• Step 11

  Pour the egg mixture into the pan and gently fold combining all ingredients.

• Step 12

  Add dollops of the ricotta cheese and mix leaving some small clumps in mixture. Keep cooking on medium low heat until there’s almost no liquid left. A little runny in the centre is fine.

• Step 13

  Top with sprinkled grated Parmesan cheese, enough to cover and place under the broiler (grill) and cook for 4 to 5 minutes until golden brown. (don’t put the rack too close to the element – i.e middle shelf)

• Step 14

  Give the pan a tap and a shake to ensure the mixture hasn’t stuck.

• Step 15

  Slide straight out from pan.

Little Tips

You can cook it all the way through, or serve it a little runny, it's a matter of taste but both are correct.
Serve with a dressed rocket salad and a few cherry tomatoes.