3 large potatoes [ 750 gm ] peeled and diced.
2 leeks, halved, washed and thinly sliced.
8 eggs at room temperature.
1 / 2 cup milk.
1 / 2 cup yellow grated cheese.
3 tbsp corn oil.
1 tsp ground cumin.
Salt and pepper.
Boil potato dice in a deep pan filled with boiling salted water.
Remove and strain from water when half cooked.
Heat oil in a large non stick frying pan [ about 26 cm diameter] over medium heat.
Add potatoes and cumin. Cook, stirring frequently, for 10 minutes or until tender.
Stir in leeks. Cook until just tender.
Whisk eggs, milk and seasonings together in a bowl. Pour over potatoes in pan.
Sprinkle with cheese. Reduce heat to low.
Cook uncovered for 5 minutes or until just set.
Place pan under a preheated grill, about 5 cm from heat source.
Grill until set and golden about 2 minutes.
Allow to stand in pan for 2 minutes more.
Serve in wedges with a Greek salad
