Oven-cooked omelette with leeks, potatoes, cheese and apples - A great Wintertime easy meal!

Omelette has always been an easy way out in our family either when we are not in a great mood for too much cooking, either when not at home on time or when we can not decide what we'd like for dinner:-) So yes, an easy way out but what a delicious one! Not to mention how versatile it can be giving countless options regarding the ingredients going in. This frittata type of omelette is sooo tasty and filling since it encloses some really popular Winter flavours in a combination that works perfectly!! It can be served for brunch or as a light meal along with a salad, it can turn your sandwich into something exciting or even to get packed and taken at a picnic. The options are there for you to choose! 

Idea from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-5 people):
6 eggs
1 medium leek, very thinly sliced (the white and tender green part)

2 small potatoes, peeled and cut in thin slices

120-150 gr. of Greek Graviera cheese, finely grated (or mild yellow Cheddar)

1 red (or cooking) apple, finely grated

50 gr. of butter

1 tbsp of finely chopped fresh sage 

salt
pepper

Method:
Preheat the oven grill in high temperature.

In a non-stick frying pan (appropriate for the oven too) melt the butter on medium heat and sauté the leek for about 5 minutes, stirring with a wooden spatula. Add the potato slices and sauté for another 1-2 minutes. In the end scatter on top the grated apple.

Beat the eggs thoroughly in a large bowl, add the cheese, season with salt and pepper and pour over the vegetables in the pan.

Cook the omelette for about 8 minutes or until it starts firming up at the bottom.

Transfer the frying pan into the oven and bake for another 10 minutes until golden brown.

Serve while it is still hot, sprinkling on top with the sage and seasoning with some more pepper.