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    Leek and Kabanos Frittata

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    Leek and Kabanos Frittata

    Germany is famous for its spicy sausages, pâtés, hams and salamis. We bring you a selection of traditional favourites for you to enjoy.

    Serves: 2 - 4


    • 2 leeks
    • 1 garlic clove
    • 2 tbsp olive oil
    • 225g diced cooked potatoes
    • 175g Kabanos Sausage
    • 6 eggs
    • Salt
    • Freshly ground black pepper


    1. In a 25cm non-stick pan with a heatproof handle, soften 2 leeks, thinly sliced, and 1 crushed garlic clove in 2tbsp olive oil.
    2. Add 225g diced cooked potatoes and 175g Kabanos Sausage, thinly sliced. Stir gently for 1 minute. Beat together 6 eggs (medium), salt and freshly ground black pepper.
    3. Pour into the pan. Cook for 3-4 minutes until the eggs are just set. Place under a preheated grill until lightly browned. Serve warm or cold cut into wedges.

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