INGREDIENTS

2 potatoes (about 330g) peeled­­­­

1/4 cup extra virgin olive oil

1 leek, trimmed, thinly sliced

1 tsp ground cumin

1/2 cup walnut halves, plus extra, chopped to serve

1/2 cup coarsely chopped continental parsley

1/3 cup coarsely chopped fresh coriander

1/4 cup coarsely chopped fresh dill, plus extra to serve

6 eggs

2 green onions, trimmed, finely chopped

1 tsp baking powder

Rocket leaves, to serve

Pomegranate arils, to serve

Coconut yoghurt to serve

METHOD

Place the potatoes in a small saucepan. Cover with water and bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender. Drain and set aside to cool. Coarsely grate.

Meanwhile, heat 1 tablespoon of the oil in a 20cm (top measurement) ovenproof non-stick frying pan over medium heat. Add the leek and cook, stirring often, for 2 minutes or until softened. Stir in the cumin. Set aside to cool slightly.

Place the walnuts in the bowl of a small food processor. Pulse until finely chopped. Transfer to a bowl. Add the herbs to the food processor and pulse until finely chopped. Transfer to the bowl with the walnuts. 

Preheat oven to 180C/160C fan forced. Use a balloon whisk to whisk the eggs until combined. Stir in the potato, leek, walnuts, herbs and green onions. Season with salt and pepper. Stir through the baking powder.

Use paper towel to wipe the frying pan clean. Add the remaining 2 tablespoons of oil and heat over medium heat. Add the egg mixture and cook for 5 minutes or until the base is lightly golden. Transfer to the oven and cook for a further 15 minutes or until firm. Set aside to cool slightly.

Serve the frittata with rocket, pomegranate arils, extra walnuts and dill and coconut yoghurt.