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My Recipe of Leek and Chips

Food lover and trying very hard to not make myself fat while I'm at it

I've mentioned this recipe to many friends who end up loving it. But for some reason, there isn't a single recipe published on the World Wide Web, which is perplexing because I certainly didn't invent it myself. So I find myself writing it up every single time, for every person who has surrendered to the dish.

This is an adaptation of a famous Portuguese dish with cod fish. Although I really enjoy this cod version since the day I first tried it, the vegetarian rendition has become by far one of my favourite dishes. Above pizza and sushi, and that's saying a lot.

This dish is very quick to make and ingredients are easily halved or doubled according to the number of people you are serving. Sometimes I accompany this meal with a salad covered in balsamic vinegar and olive oil - the flavours blend in well.

So here is my contribution to the billion + recipe book that is the internet, and a contribution to your lives which will never be the same again.

This is the dish you will fall in love with.

This is the dish you will fall in love with.

Cook Time

Prep timeCook timeReady inYields

1 min

14 min

15 min

Serves 4 people


  • 70 milliliters olive oil
  • 2 leeks, sliced
  • 400 grams shoestring potatoes
  • 4 eggs
  • pepper, to taste
  • 1 tablespoon parsley, finely chopped
  • 20 black olives, small, preferably seedless
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  1. In a pot over medium-high heat, add the olive oil and heat
  2. Meanwhile chop both leeks (white part only) into circular slices
  3. Add finely sliced leeks to pot once olive oil is sizzling. Place heat at low to medium level and sauté until leek is soft and mildly translucent (approximately 5 minutes)
  4. Add shoestring potatoes to the pot and stir frequently to allow leek and potatoes to mix, while softening the mix on low heat
  5. In a bowl, whisk eggs with pepper (I usually don't add salt as shoestring potatoes are already salty enough to my taste but feel free to add as desired)
  6. Remove pot from stove and add whisked eggs slowly while mixing everything together. Once fully mixed, place on stove at low heat for 1-2 minutes, adding the chopped parsley and stirring frequently to avoid letting the eggs overcook
  7. Remove from heat, add olives and serve. Enjoy!

Review this Recipe


Christopher Follick (author) on December 10, 2020:

Hello Peggy! I usually use the bag version but the canned chips work just as well, but I do believe they are salty enough, yes!

Peggy Woods from Houston, Texas on December 10, 2020:

Do you use the canned shoestring potatoes in this dish? If so, I agree that there is enough salt on them not to have to add any additional.

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