Leek and Potato Omelette recipe
information
This thick vegetable omelette is an adaptation of a tasty dish known as 'kookoo' in the Middle East. There are three types of omelette - folded, flat and souffle. This dish is similar in style and texture to the Spanish flat omelette. The leeks add colour and a lovely oniony flavour, while the walnuts make an unusual and crunchy topping.
If you want to prepare the potato in advance, it should be soaked in water and thoroughly drained. This helps to avoid any unwanted moisture in the omelette. The leeks should be prepared just before cooking. In the Middle East this dish is eaten cold as well as hot. Cut into thick wedges and serve with a tomato salad and fresh crusty bread.
Preparation time : 15 minutes,
Cooking time : 20 minutes,
Calories per serving: 300
ingredients
Leek and potato omelette topped with walnuts and cheese is easy to cook and makes a really tasty snack.
2 medium leeks
1 large potato
2 tablespoons olive oil
4 eggs
3 tablespoons freshly chopped parsley
Salt and freshly ground black pepper
1 oz (25 g) chopped walnuts
3 oz (75 g) cottage cheese
1 oz (25 g) grated Red Leicester cheese
1 large potato
2 tablespoons olive oil
4 eggs
3 tablespoons freshly chopped parsley
Salt and freshly ground black pepper
1 oz (25 g) chopped walnuts
3 oz (75 g) cottage cheese
1 oz (25 g) grated Red Leicester cheese
method
1. Trim the leeks of rootlets and remove any tough outer leaves. Thinly slice the leeks, wash them in a bowl of cold water to remove any dirt, and drain. Peel and cut the potato into 1/2 in (15 mm) cubes.
2. Heat the olive oil in a nonstick frying pan over a medium heat and saute the potato cubes for 5-7 minutes, until lightly browned and almost tender.
3. Remove from the pan and keep to one side. Add the leeks to the pan and cook for 5-7 minutes, stirring continually, until just tender.
4. Beat the eggs with 2 tablespoons of the chopped parsley and season generously. Add the potato to the leeks in the pan and stir in the egg mixture until lightly set.
5. Cook for a further 3-5 minutes, pressing down gently on the omelette until it is just firm. Meanwhile, preheat the grill on a high setting.
6. Remove the omelette from the heat and sprinkle the top with the walnuts, cottage cheese and grated Red Leicester cheese. Cook under the grill until the cheese begins to melt, then remove and sprinkle over the remaining parsley. Serve immediately.
2. Heat the olive oil in a nonstick frying pan over a medium heat and saute the potato cubes for 5-7 minutes, until lightly browned and almost tender.
3. Remove from the pan and keep to one side. Add the leeks to the pan and cook for 5-7 minutes, stirring continually, until just tender.
4. Beat the eggs with 2 tablespoons of the chopped parsley and season generously. Add the potato to the leeks in the pan and stir in the egg mixture until lightly set.
5. Cook for a further 3-5 minutes, pressing down gently on the omelette until it is just firm. Meanwhile, preheat the grill on a high setting.
6. Remove the omelette from the heat and sprinkle the top with the walnuts, cottage cheese and grated Red Leicester cheese. Cook under the grill until the cheese begins to melt, then remove and sprinkle over the remaining parsley. Serve immediately.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
