 I am mostly dairy free and vegetarian but not vegan. I love eggs, and created this frittata with leftover roastie potatoes, beautiful organic free range eggs and the best aged Parmesan.
Ingredients: 2 cloves garlic, peeled 1 leek, finely sliced 2 sticks celery, finely sliced 30g organic butter, cubed 300-400g potatoes (pre-cooked, roasted or boiled, sliced) 60g aged Parmesan cheese (optional) Small sprig fresh rosemary 8 eggs salt and pepper oil/butter for greasing pan
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