This is a great lunch or supper dish, served with grilled tomatoes and a salad
- 1 large leek
- 650g red potatoes
- 1 1/2 tablespoons of rapeseed oil
- 4 plum tomatoes
- 30g butter
- 2 tablespoons of chopped fresh or 1 tablespoon of dried coriander (optional)
- ground black pepper
- Chopping board
- Non-stick frying pan
- Vegetable peeler
- Wooden spoon
- Trim both ends of the leeks, then wash well between the layers and thinly slice.
- Peel the potatoes, then grate them into a bowl and mix with a little salt.
- Place the potatoes in a sieve or colander pressing down with the back of a wooden spoon to drain off some of the moisture.
- Heat a little of the oil and a knob of the butter in a roughly 25cm frying pan and fry the leeks on low for around 5 mins.
- Season with a little pepper and stir in the coriander if using.
- Using a piece of kitchen paper, wipe the frying pan and heat a little more of the olive oil and a knob of the butter. Add half the potatoes and spread over the bottom of the pan, pressing down with the back of a wooden spoon.
- Spread the leek mixture over the top, then cover with rest of the potatoes, pressing down well.
- Cook on a medium heat for 5 mins until starting to crisp and look golden brown. Loosen the cake with a spatula.
- Place a large plate face down over the frying pan and turn both over so the cake is now on the plate.
- Heat the grill to medium heat slice the tomatoes in half and grill both sides until lightly brown.
- While the tomatoes are grilling, add the rest of the oil and butter to the pan to heat, then carefully slide the cake back into the pan and cook for a further 5-10 mins until the potatoes are cooked through and the base is crisp and golden brown. Then slide back onto the plate and cut into 4 portions.
- Serve warm with the grilled tomatoes on the side.
Energy983kj 235kcal 11.75%
The humble potato
Potatoes are a good source of vitamin C which helps our bodies absorb iron from vegetable and other non-meat sources. They also a contain vitamin B6 which helps release energy from the protein foods we eat.
Leeks are a member of the same vegetable family as onions and garlic, so like them, they contain a powerful antioxident called allicin when crushed or chopped. Leeks are also a source of important vitamins A and K.