+Cheese Leek & Chorizo FrittataA delicious bake as it is or remove the sausages and replace with your own ingredients to make a vegetarian alternative. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:15 - 30 minsCooking Time:15 - 30 minsServes:5 - 6Ingredients2 leeks, finely sliced 2 Tbsp Pams pure olive oil 3 Pams size 7 eggs, lightly beaten 3 Tbsp Pams cream Generous pinch of salt Cracked pepper Handful of chopped fresh basil 2 chorizo sausages 2 cups cooked potato, chopped 1 cup Pams Edam Grated CheeseInstructionsSauté the leeks with the olive oil in a fry pan over a medium heat. Line a 20cm square baking tin with Pams baking paper and spread the leeks over to form the bottom layer of the frittata. Mix cream, eggs, salt and pepper and basil together in a small bowl. Fry the chorizo sausages and slice diagonally into chunky pieces. Combine with the potatoes and add to the leeks in the baking tin. Pour over the egg mixture and sprinkle with grated cheese. Bake in a moderate oven for 30 minutes until golden brown on top. Can be served hot or cold with a salad for lunch or dinner, or slice into smaller pieces and serve as finger food.