Recipe by Natalie Coleman

Not sure what to make for dinner? This recipe from 2013 MasterChef winner Natalie Coleman is super quick and tasty too. The homemade alioli really tops it all off nicely.

Ingredients

For the Tortilla 

  • 5 Large Maris piper potatoes
  • 2 Leeks
  • 8 Eggs
  • 100ml Olive oil
  • Salt
  • Smoked paprika for garnish (optional)

For the Aioli

  • 3 egg yolks
  • 200ml olive oil
  • Pinch of saffron (optional)
  • Juice of 1 lemon
  • 4 cloves garlic peeled and grated
  • 1 tsp Dijon Mustard
  • Salt

Method

  1. Preheat oven to 160c
  2. Peel the potatoes and cut into slices 2mm thick (pound coin thick).
  3. Trim the ends of the leeks and chop into half lengthways and finely slice. Put into a colander and rinse well.
  4. In an oven-proof frying pan heat the oil and add the potato and leeks, season with salt and on a gentle heat cook for 20-25mins until the potatoes have softened.
  5. Whisk the eggs in a mixing bowl and season with salt.
  6. Drain the excess oil from the potatoes then add in the eggs and put into the oven for 30-40 mins until golden and set.
  7. Remove from the oven and allow to cool slightly, before using a plate to turn out the frittata. Remember to use a dry teatowel so you don’t burn yourself.
  8. Portion into 8, then dust with a little smoked paprika to serve.

For the Aioli

  1. In a mixing bowl put the egg yolks, saffron, grated garlic and Dijon mustard and whisk until it becomes a little thicker.
  2. Then slowly add the oil little by little whisking all the time so the mixture doesn’t split.
  3. When the mixture has thickened and become like a mayonnaise consistency add salt and the juice of the lemon and whisk in. Set aside until ready to serve with the tortilla.

Watch Natalie make this delicious dish at the Community Fridge

Had a go at making Natalie's Community Fridge Tortilla? Let us know how you get on by sharing a photo on Instagram and tagging us @hellohubbub and @nataliecolemanchef