Leek & Poato Fritatta

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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Method:
Pre-heat oven to 180 degrees C
Chop cheese and rosemary, 10 secs, speed 9
Add eggs & a few turns of salt and pepper, mix speed 3, 10 secs, set aside and clean bowl
chop garlic, speed 7, 2-3 secs
Add celery & leek, cook 100 degrees, reverse, speed 1, 10 mins, MC off
Meanwhile grease a small-medium baking dish with oil or butter and place sliced potato sin the base
Add cheese/egg mix to cooked leeks and mix speed 2, 10 secs
Pour wet mixture over the potatoes, jiggle the pan, and bake for 25-30 mins till lightly browned
Serve warm or cold with green salad