Clodagh McKenna: The Frittart
The TV chef shares her recipe for a pastry-free tart that uses potatoes as a crust.
Ingredients
- 700g (1lb 9oz) small salad potatoes
- 20g (¾oz) butter, melted
- 2 teaspoons olive oil
- 200g (7oz) smoked pancetta
- 1 onion, finely chopped
- 1 leek, sliced and rinsed
- 6 eggs
- 3 tablespoons crème fraîche
- 75g (2¾oz) Cheddar cheese, grated
- Sea salt flakes and freshly ground black pepper
- Finely chopped chives, to serve
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