Smoked trout and leek fritatta

Another busy week over. I've barely set foot in my kitchen and when I have, I've been pretty exhausted and cooked virtually nothing of note. Pasta. Sausages. Jacket potatoes. I've been away travelling with work again this week (Liverpool, Harrogate and Dorchester) and am hugely relived to find that I finally have a weekend at home in London with very few plans. No plans might sound dull but, at the moment, to me it sounds like heaven.

At lunchtime I finally got into the kitchen to make something a little more interesting than the convenient comfort food I've been indulging in all week. A while back I saw a recipe for a smoked trout and leek frittata in a magazine which stuck in my mind. I can't quite remember what else went into the recipe, but my version today seemed to work pretty well. I ate it hot with a peppery salad but think it would pack well to take to work for a cold lunch during the week too. Great for picnics too once the weather warms up!

Smoked trout and leek frittata
Serves 2-3

Ingredients

3 large eggs (preferably free-range, organic)
2 heaped tbsp half-fat creme fraiche
1 teaspoon horseradish cream/sauce
125g hot smoked trout
2 medium leeks
small handful baby potatoes
1-2 tbsp chopped fresh chives
Knob of butter

1. Boil the potatoes in salted water until tender (around 15 minutes). Cut into halves or quarters depending on size.

2. While the potatoes are boiling, finely slice the leeks and steam for around 5 minutes. Rinse under cold water and squeeze to get rid of excess water.

3. Crack eggs into a bowl and lightly beat or whisk together with the creme fraiche, horseradish and chives. Flake in the smoked trout, add the leeks and season with a little salt and plenty of pepper.

4. Pre-heat the grill to high. Take a smallish-medium non-stick saucepan and melt a knob of butter. Add the potatoes and then pour oven the eggy mixture. Cook on a medium heat for around ten minutes, until the frittata is starting to firm up nicely.

5. Place pan under the hot grill and cook for another ten minutes, until the top is evenly brown and the frittata is just set. Remove from oven and turn out onto a serving dish. Alternatively, wait until cold and wrap in foil.